Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken stock
  • 1 pinch saffron threads
  • 4-6 chicken thighs (, bone in and skin on)
  • Kosher salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 heads garlic (, peeled)
  • 1 yellow onion (, diced)
  • 1 cups white rice (, uncooked)
  • 1 cup Spanish Queen Green Olives ((smaller Spanish Green Olives are fine too))
  • Parsley (, minced for garnish (optional))

Instruction

  • Preheat your oven to 350 degrees.
  • Add your saffron to your chicken broth.
  • Heat the cast iron skillet on high heat.
  • Season your chicken to taste with Kosher salt and black pepper.
  • Add the chicken, skin side down and cook until browned, 4-5 minutes.
  • Flip and cook an additional 3-4 minutes.
  • Push the chicken to the side (or onto a plate).
  • Add the olive oil to your cast iron skillet and heat on medium-high.
  • Add in the onions and start to cook for 3-4 minutes.
  • Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned.
  • Add in the uncooked rice and cook for a 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 45-50 minutes.