Or, Rice with Chicken, which does this tasty dish no justice.
Adapted from February 2010 Martha Stewart Living
pinch of saffron
6 chicken thighs (we used 8)
coarse salt and fresly ground pepper
1/3 cup extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (2 to 3 cloves)
1 large tomato, diced
2 dried bay leaves
5 1/2 cups chicken stock, plus more if needed
3 cups short-grain rice, preferably Valencia (kalustyans.com)
1 cup pimeinto-stuffed green olives
1. The original recipe calls for wine, but I use one cup of stock instead: combine 1 cup of chicken stock and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip and cook until golden brown, 2 minutes; transfer to a plate.
2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in stock-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
Thoughts: The most deliciously comforting meal for fall. Goes great with my favorite side, spinach and chickpeas.