Chicken with Saffron Rice

As with many of my recipes, I was inspired by seeing something similar and then adapting it to my cooking style and my family's preference. I hope you enjoy my adaptation of Pollo con Arroz by Martha Stewart, cooked in my Martha 6 quart enamel cast iron pot.


2-3 tablespoons extra-virgin olive oil
6-8 bone-in chicken thighs (with skin on)
freshly ground pepper
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 package Alessia risotto Milanese
medium tomato, chopped
2 dried bay leaves
2 cups low-sodium chicken broth
1 cup water
1/2 cup pimiento-stuffed green olives, drained
Juice and zest of half lemon

In large pot, add olive oil and heat over medium flame, lightly season both sides of chicken thighs with pepper (and salt, if desired, turning when skin is lightly golden. Remove chicken from pan and set aside; dispose of most fat and then cook onions and garlic until translucent. Make sure rice and spice mix are well blended, then add to cooked vegetables, making sure rice is well coated. Add liquid, bring to a boil, take off flame and add tomatoes and chicken, bay leaves and olives, cover and bake at 375 degrees for 1 hour. Remove bay leaves, add lemon and serve.

If you aren't a fan of Alessia mixes or can't find, use one cup of Arborio or other short grained rice and 6 threads of saffron.