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1
Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil.
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2
Cover and reduce heat to low.
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3
Cook 18 minutes.
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4
Heads up: after 12 to 13 minutes you will add in other ingredients.
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5
Preheat oven to 375 degrees F.
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6
Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
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7
From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open.
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8
Season the chicken with salt and pepper on both sides.
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9
Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water.
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10
Grind nuts, bread crumbs and parsley in food processor to combine.
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11
The nuts should have the same consistency as the bread crumbs.
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12
Start the processor in pulses then turn on to combine.
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13
Pour nut mixture onto plate.
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14
Coat the chicken in flour, egg then nuts.
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15
Wash your hands.
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16
Raise heat under the skillet to medium-medium high.
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17
When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
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18
5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine.
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19
Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.
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20
Remove chicken to a platter and add sherry to the pan then stir in butter.
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21
Spoon pan sauce over chicken and serve with rice alongside.
