4 - 5 chicken thighs; with skin and bones
1 tbsp olive oil
1 - 2 shallots; chopped
3 cloves garlic; chopped fine
1/4 cup tomato paste
2 anchovies
1/2 cup white wine
10 saffron threads
2 tomatoes; chopped
6 - 8 whole pimento stuffed green olives
1 1/2 cups short grain rice
3 cups chicken broth
salt
pepper
Heat oven to 375. Salt and pepper both sides of chicken. Add saffron threads to wine.
In a Dutch oven over medium heat olive oil. Brown both sides of chicken starting skin side down; 10 minutes. Don't over crowd Dutch oven. Remove chicken and set aside.
In the now seasoned Dutch oven, cook scallion until soft; 2 minutes. Add garlic; 1 minute. Add tomatoes, tomatoes paste, anchovies, olives and stir to combine; two minutes. Deglaze pan with wine with saffron. When moisture reduced by half, stir in rice and cook briefly; 1 minute. Stir in chicken stock. Cover and bake in oven for 25 minutes. Remove; let stand 5 minutes covered; serve.
1/2 cup white wine
10 saffron threads
2 tomatoes; chopped
6 - 8 whole pimento stuffed green olives
1 1/2 cups short grain rice
3 cups chicken broth
salt
pepper
Heat oven to 375. Salt and pepper both sides of chicken. Add saffron threads to wine.
In a Dutch oven over medium heat olive oil. Brown both sides of chicken starting skin side down; 10 minutes. Don't over crowd Dutch oven. Remove chicken and set aside.
In the now seasoned Dutch oven, cook scallion until soft; 2 minutes. Add garlic; 1 minute. Add tomatoes, tomatoes paste, anchovies, olives and stir to combine; two minutes. Deglaze pan with wine with saffron. When moisture reduced by half, stir in rice and cook briefly; 1 minute. Stir in chicken stock. Cover and bake in oven for 25 minutes. Remove; let stand 5 minutes covered; serve.
Salt and pepper along the way as needed.
