With all its ingredients, this dish seems deceptively complex—yet it comes together quickly and cooks in one (fairly large) pot. A great dish for unexpected company, or even for a potluck. The only ingredient not likely to be in your pantry already is the saffron—but that’s always useful for making any rice dish seem special. You may want to add more garlic.

From MarketGrow.com

 Ingredients:

·       4 bone-in, skin on chicken thighs,

·       Salt and pepper, to taste

·       2 Tablespoons olive oil

·       1 large onion, chopped

·       1 bell pepper, chopped

·       3 cloves garlic, minced

·       2 cups short-grain rice

·       4 cups chicken broth

·       1 teaspoon paprika (substitute smoked paprika if you prefer)

·       1 pinch saffron threads

·       1 cup frozen peas

·       1/2 cup pimento-stuffed olives, sliced

Instructions:

·       Season chicken with salt and pepper.

·       In a large skillet or Dutch oven, heat olive oil and brown the chicken on both sides. Remove and set aside.

·       In the same skillet, add onion, bell pepper, and garlic. Cook until softened.

·       Stir in rice, chicken broth, paprika, and saffron. Return chicken to the skillet. Bring to a boil.

·       Reduce heat to low, cover, and simmer for at least 20 minutes. Add peas and olives and cook for an additional 10 minutes.

·       Check that the chicken is cooked through and the rice is tender, then serve hot.