Spanish Chicken and Saffron Rice

Looking to switch up from your classic Sunday dinner? Look no further! This hardy dish is sure to please!


  • 2 cups of chicken stock with a pinch of saffron
  • 1 cup of white rice
  • 6 chicken thighs, skin on bone in
  • 2 tablespoons of olive oil 
  • 2 bulbs of peeled garlic 
  • 1 chopped yellow onion
  • 1 cup of Doc Pickle's Pitted Green Queen Olives

  1. Preheat oven to 350.
  2. Heat a cast Iron Skillet to high.
  3. Brown chicken 5 min skin down, then 4 minutes skin up.
  4. Remove chicken.
  5. Add salt and pepper to chicken to taste.
  6. Add oil to pan to medium high.
  7. Add onions and garlic for 3 minutes, stir, then add rice for 1 minute.
  8. Add chicken stock, Doc Pickle's Pitted Green Queen Olives and chicken skin up.
  9. Cover and cook for 45-50 minutes.