8 Chicken thighs with the skin on and bones in
Salt to taste plus 1/2 tsp
Freshly ground black pepper to taste
2 tbsp olive oil
1 onion, finely chopped
1 red bell pepper, seeded and finely diced
1/4 tsp crumbled saffron (or paprika if substituting)
1 tsp red chilli flakes
4 Cloves of garlic, minced
1/4 cup dry sherry
1 1/2 cups chicken broth
1/2 can (7oz) diced tomatoes with juices
1 1/2 cups rice
1/2 cup green olives, pitted and halved
1 Handful flat (Italian) parsley, chopped
Season the chicken well on all sides with salt and pepper. In a high-sided saute pan, heat the olive oil and brown the chicken all over, in batches. Transfer to a plate. Discard excess fat, leaving 1-2 tbsps in the pan.
Add the onion, bell pepper, saffron and red chilli flakes. Cook, stirring occasionally for 10 mins, when the onion is translucent but not browned. Add the garlic and cook for 30 seconds, stirring. Add the sherry and cook for 1 minute to boil off the alcohol. Add the chicken, broth, tomatoes (plus juices) and bring to a simmer. Reduce the heat and cook for 20 mins.
Stir in the rice, olives 1/2 tsp salt and black pepper. Cover and bake in the oven for 30 mins at 350F, stirring once.
Remove from the oven and let stand for 10 mins. Sprinkle the parsley over the chicken and serve.
Serves 4