Looking to switch up from your classic Sunday dinner? Look no further! This hardy dish is sure to please!
Ingredients:
- 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
Directions:
- Preheat oven to 350.
- Heat a cast Iron Skillet to high.
- Brown chicken 5 min skin down, then 4 minutes skin up.
- Remove chicken.
- Add salt and pepper to chicken to taste.
- Add oil to pan to medium high.
- Add onions and garlic for 3 minutes, stir, then add rice for 1 minute.
- Add chicken stock, Doc Pickle's Pitted Green Queen Olives and chicken skin up.
- Cover and cook for 45-50 minutes.
Delicioso!