aimor

    3/4 cup dry white wine
    pinch of saffron threads
    4 chicken thighs (we used 2 split chicken breasts cut in half)
    salt and pepper for seasoning chicken
    3 tablespoons olive oil
    1 small onion, diced
    2 cloves garlic, minced
    1- 14.5 ounce can diced tomatoes (mostly drained)
    1 bay leaf
    1 1/2 teaspoons salt (or to taste) and 1 teaspoon coarse ground black pepper
    2 1/4 cups chicken broth
    1 1/2 cups white rice
    1 cup large green pimento olives

    Combine wine and saffron in a small bowl. Set aside.
    In a large, heavy-bottom saucepan or dutch oven, heat olive oil over medium heat. Season both sides of the chicken generously with salt and pepper.
    Place chicken pieces, skin side down, in the hot oil. Allow to crispy and fry for 5-7 minutes. Flip over and cook for another 2 minutes. Remove the chicken pieces from the hot pan and place on a clean plate.
    Add onions and garlic to the pan. Cook, stirring, until soft and tender, about 5 minutes.
    Add the partially drained can of tomatoes, bay leaf, salt and pepper, and saffron wine. Allow to simmer, uncovered, until the mixture has reduced by half, about 10 minutes.
    Add the rice to the pot. Add the chicken broth and chicken pieces. Top with olives. Reduce the heat to low, place the lid on the pot, and allow to simmer until rice is tender and liquid is absorbed, about 30-40 minutes.
    Check the rice after 30 minutes to make sure that it is cooking evenly. Add more broth if necessary.
    Once cooked, allow to rest for 10 minutes with the lid on before serving.