1 onion, diced
1 small red bell pepper, seeded and sliced
1 garlic clove, minced
1 teaspoon paprika powder
1 chicken thigh, boneless and skinless, cut into pieces
2/3 cups rice
2 cups chicken broth
½ cup frozen peas
7 oz. frozen mussels
2 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped
Salt and pepper, to taste
Kemia artichokes with stems

1. Heat extra virgin olive oil in a skillet over medium heat.
2. Add onion and cook until golden.
3. Stir in sliced bell pepper, garlic clove, and cook until tender, stirring frequently.
4. Add chicken, chopped parsley, and rice to the pot. Cook for a minute.
5. Pour in chicken broth, and stir gently to combine.
6. Reduce the heat and cook for 10 minutes.
7. Add in the peas and mussels, and cook until the rice is ready.
8. Season with salt and pepper.
9. Serve with Kémia artichokes.
10. Enjoy.

• Garnish with Kémia sliced preserved lemons and black olives.
• Sprinkle with more parsley, or you can replace it with cilantro.