| In a large nonstick skillet over medium-high heat, heat the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides, 7 to 8 minutes. Remove the chicken to a dish and cover loosely to keep warm. Add the rice and onions to the skillet. Cook, stirring, until the rice is golden and clear looking, 2 to 3 minutes. Stir in the broth, tomatoes with liquid, parsley, saffron, and pepper, crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken and juices to the skillet. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Lastly, stir in the green beans. Cover and cook until the beans are just tender, about more 15 minutes. Recipe from Brenda Hyde of OldFashionedLiving.com |
