Ingredients

• 2 T olive oil
• 3 chicken breasts, de-boned and cut into strips
• 4 cloves garlic, fine chopped
• 2-1/2 cups chicken broth
• 3 tomatoes, chopped
• 1 can red kidney beans, drained
• 2 cups long grain rice
• 2 large red peppers, cut into slices
• 1 can sliced black olives, drained
• 8-10 large pre-cooked shrimp, deveined
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp saffron
• 1/2 tsp salt
• 1 jar artichoke hearts, drained

Steps

1. Heat olive oil in a large dutch oven on the stove
2. Saute the chicken until lightly browned
3. Add the garlic and cook for 1 minute. Remove the garlic.
4. Add the broth, using a wooden sppon to prevent the chicken from sticking.
5. Add the tomatoes, beans, rice, peppers, olives, spices and shrimp. Stir 1 minute.
6. Add chicken strips.  Bring to a boil and cook for 5 minutes, stirring occasionally.
7. Cover and reduce heat to low. Let simmer for 25 minutes, stirring a few times to prevent sticking, mix the flavours and allow the rice to cook.
8. Remove from heat and stir in the artichoke hearts.

Makes 6 servings.