Ingredients
2cupschicken stock
1pinchsaffron threads
6chicken thighs,bone in, skin on
kosher salt and pepper,to taste
2tbspolive oil
2clovesgarlic,peeled
1yellow onion,diced
1cupswhite rice,uncooked
1cupSpanish queen green olives,or smaller Spanish green olives
parsley,minced, for garnish, optional
Preparation
Preheat the oven to 350 degrees F.
Add the saffron to the chicken broth.
Heat the cast-iron skillet on high heat.
Season the chicken to taste with kosher salt and black pepper.
Add the chicken, skin side down, and cook for 4 to 5 minutes until browned.
Flip and cook for an additional 3 to 4 minutes.
Push the chicken to the side (or onto a plate).
Add the olive oil to the cast-iron skillet and heat on medium-high.
Add in the onions and start to cook for 3 to 4 minutes.
Once the onions are mostly melted, add in the garlic cloves and cook for 2 to 3 minutes, or until browned.
Add in the uncooked rice and cook for 1 minute.
Pour in the chicken stock with the saffron in it.
Add the green olives and put the chicken back in, skin side up.
Bake covered with foil for 45 to 50 minutes.
