One-Pan Chicken & Olive Saffron Rice

all-clad.com

Nancy Schier

2 lbs. of Chicken thighs skin on (Roughly 8 to 10 thighs)

1 large onion chopped

2 bell peppers chopped ( 1 yellow, one red)

1 medium fennel bulb sliced and fronds reserved for garnish

5 cloves of garlic minced.

3 to 4 anchovy fillets

1 tablespoon of tomato paste

1 ¼ cup of Bomba or other short grain rice

1 cup dry white wine

1 15 oz can of whole peeled tomatoes broken down into bits with spoon

3 to 4 cups of chicken stock

¼ cup halved Castelvetrano olives plus 2 tablespoons of the olive brine

1 jalapeno pepper chopped

1 teaspoon of oregano

1 teaspoon of saffron threads

Salt and pepper to taste

Parsley leaves for garnish

Neutral Oil

Directions at all-clad.com

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