Instructions: Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add thighs; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 to 4 minutes.

Add sherry to skillet. Slide metal spatula under chicken and scrape cooked bits from bottom of skillet. Add chicken broth, olives and sage; bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Pour rice into liquid around chicken; gently stir to distribute evenly in skillet. Return to a boil; cover and simmer 18 minutes or until liquid is absorbed and rice is tender.

This recipe yields 6 servings.

Comments: Andalousia, a region of southern Spain, is world renowned for its olives and northern Spain gives us fine sherries. Together these ingredients impart subtle yet full flavor to this chicken dish.

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