In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Finely chop parsley.

Pat chicken* dry with paper towels. Season all over with half the Savory Paprika Blend (you’ll use the rest in the next step), half the thyme (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side (the chicken will finish cooking in Step 5).

Turn off heat; transfer chicken to a plate

In pan used for chicken, heat a drizzle of oil over medium heat. Add onion, salt, and pepper; cook, stirring, until translucent, 2-4 minutes.

Add tomato paste; cook until slightly darkened in color and fragrant, 30-60 seconds. Stir in garlic, olives, stock concentrate, half the parsley, remaining Savory Paprika Blend, and 1 cup water (2 cups for 4 servings). Bring to a boil, then reduce to a simmer; cook, stirring, until onion is completely softened and sauce has thickened, 3-5 minutes. TIP: If sauce seems too thick, add splashes of water until it reaches desired consistency.

Add chicken to pan with sauce. Add raisins; simmer, stirring occasionally, until chicken is cooked through, 3-5 minutes more. 

Turn off heat; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).

Fluff rice with a fork. 

Divide rice between shallow bowls. Top with chicken, sauce, and remaining parsley. Serve.