Chicken With Saffron Rice

• 3 1/2 lbs chicken, thighs and drumsticks
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1/4 teaspoon saffron, crumbled
• 1/4 teaspoon red pepper flakes
• 5 garlic cloves, minced
• 1/2 cup dry sherry
• 2 1/4 cups chicken broth
• 14 1/2 ounces diced tomatoes in tomato puree (1 can)
• 3 cups medium grain rice
• 1/2 cup green olives, pitted and halved
• 1 tablespoon fresh flat-leaf parsley, minced

1. Preheat oven to 350.
2. Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
3. Brown chicken in batches, 7-8 minutes per batch.
4. Transfer to plate. Discard fat; wipe out pot.
5. In same pot over medium heat, warm 1 tablespoon oil.
6. Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
7. Add garlic; cook 30 seconds.
8. Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
9. Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
10. Let stand 10 minutes.
11. Sprinkle with parsley.

chicken, salt, pepper, olive oil, onion, red bell pepper, saffron, red pepper, garlic, dry sherry, chicken broth, tomatoes, grain rice, green olives, parsley

Taken from www.food.com/recipe/chicken-with-saffron-rice-361683 (may not work)