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Ingredients

• 2 pounds chicken thighs with skin and bone
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup medium- or long-grain white rice
• 1 cup chicken broth thinned with 3/4 cup water
• 1/4 teaspoon crumbled saffron threads
• 1 Turkish or 1/2 California bay leaf
• 1 cup frozen peas (not thawed)
• chopped flat-leaf parsley to garnish (optional)

Description

Serious Eats