Chicken and Seafood Rice

Step 1

Season the 1 lb chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high and brown the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.

Step 2

In the same skillet, add the 1 chopped onion and 1 chopped bell pepper. Cook over medium until soft, about 5 minutes. Stir in the 1 chopped tomato and 1/2 cup olives, cooking for 2 minutes more.

Step 3

Add the 1.5 cups rice and stir to coat with the vegetables. Pour in 3 cups water and bring to a boil. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 15 minutes.

Step 4

After 15 minutes, nestle the 1/2 lb shrimp and 1/2 lb mussels into the rice. Cover and cook until the shrimp are pink and the mussels have opened, about 8 minutes. Discard any unopened mussels.

Step 5

Let the dish rest off the heat for 5 minutes, then fluff the rice with a fork and serve hot, garnished with fresh parsley if you like.

Step 6

Check that the rice is tender and the chicken is cooked through (no pink inside) before serving. Adjust salt and pepper to taste.