Paella with chicken

100 g long-grain rice

100 g olives

2 chicken fillet

2 tomatoes

1 onions

1 glass chicken broth

2 Art. l. olive oil

2 Art. l. grated cheese

curry powder

saffron

ground black pepper

salt

Cut the chicken into pieces, pepper and salt, add the curry, fry in oil until golden brown.

Slice the olives circles with tomato peel, remove seeds, cut into cubes.

Add to the chicken rice, vegetables, saffron, broth, pepper and salt and simmer with chicken paella at a temperature of 160-180 degrees for 30-40 minutes.

Before serving, sprinkle with grated cheese paella and chopped herbs.