- At least 500 grams of chicken, cut into bite size pieces
- 1 white onion, diced
- 1 can of artichokes
- 1 can of diced tomatoes
- 1 red Pepper, sliced
- A large handful of fresh green beans (or really any other kind of bean)
- White rice
- Chicken broth
- A head of garlic
- Salt, pepper, paprika
Put your chicken broth in a pot and begin to heat it. It shouldn’t boil but it should come close.
Then, start with the onions in a big skillet. Cook them in olive oil until they’re a little soft. Move them to the outskirts of the pan to make room for the chicken.
Season your chicken bites with salt, pepper, and paprika and toss them in the pan with a ton of garlic and hopefully sear the chicken bits so they’re just the perfect amount of burnt.
Now, move the chicken to one half of the pan and toss in your beans, red pepper, and dump the entire can of diced tomatoes on top of the veggies and let that boil a bit. The chicken should be ok on its own for a minute.
Now, sprinkle in some rice (less is more, just a small dusting) and stir it into everything. Add more spices now if you think you should.
Last, pour in your hot chicken broth. It should be enough to cook the amount of rice you added, so be smart. Push the rice down and wait.
When most of the liquid has boiled off. Smush some artichoke hearts in there. They only need to be heated so this can happen at the very end.
Let the chicken broth boil off until the precise moment that just some of the rice starts to burn on the bottom of the pan. This will add to the flavor.
Serve with lemon on the side.