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Ingredients

Serves 6

• 1 cup dry white wine
• Pinch of saffron
• 6 chicken thighs (6 ounces each)
• Coarse salt and freshly 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
• 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
• 3 cups short-grain rice, preferably Valencia (kalustyans.com)
• 1 cup pimiento-stuffed green olives

Description

The Bold Flavors Of Saffron, Bay Leaves, And Garlic Infuse Valencia Rice, A Spanish Variety Perfect For Slow-cooked Dishes (it Is The Traditional Base For Paella). Here, The Grains Are Cooked Up With Golden-brown Chicken Thighs And Garnished With Pimiento

Martha Stewart