Chicken With Saffron Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 1/2 lbs chicken, thighs and drumsticks
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1/4 teaspoon saffron, crumbled
• 1/4 teaspoon red pepper flakes
• 5 garlic cloves, minced
• 1/2 cup dry sherry
• 2 1/4 cups chicken broth
• 14 1/2 ounces diced tomatoes in tomato puree (1 can)
• 3 cups medium grain rice
• 1/2 cup green olives, pitted and halved
• 1 tablespoon fresh flat-leaf parsley, minced

Recipe

• 1 preheat oven to 350.
• 2 season chicken with salt and pepper. in dutch oven over medium-high heat, warm 1 tablespoon oil.
• 3 brown chicken in batches, 7-8 minutes per batch.
• 4 transfer to plate. discard fat; wipe out pot.
• 5 in same pot over medium heat, warm 1 tablespoon oil.
• 6 cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
• 7 add garlic; cook 30 seconds.
• 8 add sherry; cook 1 minute. add chicken, broth tomatoes and juices. bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
• 9 add rice, olives, 1 1/4 teaspoon salt and black pepper. increase heat to medium-high; bring to simmer. cover, bake in oven 30 minutes; stirring once halfway through.
• 10 let stand 10 minutes.
• 11 sprinkle with parsley.