Spanish paprika chicken and rice

Heat a large fry pan over medium heat with the olive oil.

Pat the chicken breasts completely dry on paper towels.

Cut each breast into one and a half inch chunks and season with sea salt and black pepper.

Add the chicken to the hot oil in a single layer and brown lightly, 2 to 3 minutes per side, without cooking it through, then remove and set aside.

In the same pan at the same heat add the onion, red bell pepper and garlic.

Mix continuously for about 4 minutes so nothing browns too fast and everything sautes evenly.

Add the smoked paprika and mix quickly, or it turns bitter in a hot pan.

Add the tomato sauce and season with sea salt and black pepper.

Simmer about 3 minutes until the tomato sauce has slightly thickened.

Add the chicken broth and raise to high heat.

Once the broth boils add the rice, drop to medium and mix so it is evenly distributed.

Unlike paella, mix every 2 to 3 minutes to release the rice's starch, which is what makes the dish slightly creamy.

After 10 minutes, with 8 minutes still to go, return the chicken and mix.

Cook another 8 minutes, mixing every 2 to 3 minutes, until the rice and chicken are cooked through.

Off the heat, stir in the grated cheese and the lemon juice.

Serve from the pan or in dishes, topped with fresh parsley.