Spanish Olives Chicken and Rice (One Pan!

• Gluten free

• Meat

  • 4 Chicken thighs, bone in and skin on

• Produce

  • 2 heads Garlic
  • 1 Parsley
  • 1 Yellow onion

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 cup Spanish queen green olives

• Pasta & Grains

  • 1 cups White rice

• Baking & Spices

  • 1 Kosher salt and pepper
  • 1 pinch Saffron threads

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on dinnerthendessert.com

Description

Ingredients

• 2 cups chicken stock
• 1 pinch saffron threads
• 4-6 chicken thighs, bone in and skin on
• Kosher salt and pepper to taste
• 2 tablespoons olive oil
• 2 heads garlic, peeled
• 1 yellow onion, diced
• 1 cups white rice, uncooked
• 1 cup Spanish Queen Green Olives (smaller Spanish Green Olives are fine too)
• Parsley, minced for garnish (optional)

Directions

• Preheat your oven to 350 degrees.
• Add your saffron to your chicken broth.
• Heat the cast iron skillet on high heat.
• Season your chicken to taste with Kosher salt and black pepper.
• Add the chicken, skin side down and cook until browned, 4-5 minutes.
• Flip and cook an additional 3-4 minutes.
• Push the chicken to the side (or onto a plate).
• Add the olive oil to your cast iron skillet and heat on medium-high.
• Add in the onions and start to cook for 3-4 minutes.
• Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned.
• Add in the uncooked rice and cook for a minute.
• Pour in the chicken stock with the saffron in it.
• Add the green olives and put the chicken back in skin side up.
• Bake covered with foil for 45-50 minutes.