Smoky Paprika Chicken with Olives and Raisins Over Rice

This dish brings the vibrant flavors of Spain to your table with minimal effort. Smoky paprika and thyme-seasoned chicken cutlets are simmered in a rich tomato sauce with briny green olives and sweet golden raisins, creating a perfect balance of savory and sweet.

Served over a bed of fluffy jasmine rice and finished with a sprinkle of fresh parsley, this one-pan meal is both comforting and elegant. The bravas-inspired sauce adds a tangy kick, making every bite a delight.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and dice onion into ½-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Finely chop parsley.
3. Pat chicken dry with paper towels. Season all over with half the Savory Paprika Blend (you’ll use the rest in the next step), half the thyme (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side (the chicken will finish cooking in Step 5). Turn off heat; transfer chicken to a plate.
4. In the pan used for chicken, heat a drizzle of oil over medium heat. Add onion, salt and pepper; cook, stirring, until translucent, 2-4 minutes. Add tomato paste; cook until slightly darkened in color and fragrant, 30-60 seconds. Stir in garlic, olives, stock concentrate, half the parsley, remaining Savory Paprika Blend and 1 cup water (2 cups for 4 servings). Bring to a boil, then reduce to a simmer; cook, stirring, until onion is completely softened and sauce has thickened, 3-5 minutes. TIP: If sauce seems too thick, add splashes of water until it reaches desired consistency.
5. Add chicken to pan with sauce. Add raisins; simmer, stirring occasionally, until chicken is cooked through, 3-5 minutes more. Turn off heat; stir in half the vinegar and 1 tablespoon butter (all the vinegar and 2 tablespoons butter for 4 servings).
6. Fluff rice with a fork. Transfer chicken to a cutting board; slice crosswise. Divide rice between shallow bowls. Top with chicken, sauce and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for sherry vinegar?

Red wine vinegar or apple cider vinegar can be used in a pinch, though the flavor will be slightly different.

Is this dish spicy?

No, the smoky paprika blend adds warmth without significant heat. If you like spice, add a pinch of cayenne.