Arroz con Pollo

Ingredients

¼ cup dry white wine

Pinch of saffron threads

4 bone-in skin-on chicken thighs (6 ounces each)

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

1 tablespoon minced garlic

2 roma tomatoes, diced plus more for garnish if desired

1 bay leaf

2 cups chicken stock, plus more if needed

1 cup short-grain rice, such as Calasparra, Arborio or Calrose

1 cup small pimiento-stuffed green olives

2 tablespoons chopped parsley (optional)

Directions

1. Combine wine and saffron; let stand until ready to use.

2. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.

3. Flip, and cook until golden brown; transfer to a plate.

4. Reduce heat to medium and cook onion and garlic, stirring often, until tender, 5 to 7 minutes. Add tomato, and cook, stirring often, for 5 minutes. Stir in wine-saffron mixture, 3/4 tsp salt, 1/2 tsp pepper, and the bay leaf.

5. Cook until wine is almosy completely evaporated, 10-15 minutes. Add the chicken thighs, stock, rice, and olives. bring to a simmer.

6. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. If rice is not done, add more stock, 1/2 cup at a time. Remove from heat and let stand, covered , for 10 minutes. Discard bay Leaf. Season with salt and pepper and garnish with parsley and extra diced tomatoes.