Login to Save Like

Ingredients

• 3 cups chicken stock
• 1 1/2 cups white long-grain rice
• 5 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) boneless, skinless chicken breasts
• Salt
• Freshly ground black pepper
• 1 cup all-purpose flour
• 2 teaspoons smoked paprika
• 2 eggs
• 1 1/2 cups peeled almonds
• 1/2 cup bread crumbs
• Generous handful flat-leaf parsley
• 1 (9 ounce) package frozen artichoke hearts
• 4 piquillo peppers or 2 roasted red peppers, chopped
• 1/2 cup pitted Spanish green olives, chopped
• 1 large fresh thyme sprig, leaves only
• 1/3 cup dry sherry, eyeball it
• 2 tablespoons cold butter, cut into pieces

Description

Food Network Invites You To Try This Spanish Chicken Cutlets And Olive Rice With Artichokes And Piquillo Peppers Recipe From Rachael Ray.

Food Network