A delightful one-pan dish combining Mediterranean flavors with tender chicken and vibrant vegetables.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the diced onion, minced garlic, and chopped red bell pepper to the skillet. Sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the artichoke hearts and cook for an additional 2 minutes.
Ensure the artichokes are evenly distributed for consistent flavor.
Pour in the chicken broth and water, then bring to a boil.
Use a lid to speed up the boiling process.
Add the rice, salt, paprika, and saffron. Stir to combine, then reduce the heat to medium-low, cover, and simmer.
Avoid lifting the lid frequently to maintain even cooking.
Add the diced chicken breast and green peas to the skillet. Stir gently, cover, and cook until the chicken is cooked through and the rice is tender.
Cut the chicken into small, even pieces for quicker cooking.
Remove from heat and let the dish rest for 5 minutes. Fluff the rice with a fork before serving.
Resting allows the flavors to meld together beautifully.
Serve the dish warm, garnished with fresh parsley if desired.
Pair with a side salad for a complete meal.
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