Chicken With Rice, The Easy Way

• 3 tablespoons olive oil
• 2 medium onions, about 8 ounces, peeled and sliced
• Salt and freshly ground black pepper
• 1 chicken, cut up into serving pieces
• 1 1/2 cups white rice
• Pinch saffron, optional
• Freshly minced parsley or cilantro for garnish
• Lemon or lime wedges

1. Set 3 cups of water to boil.
2. Place olive oil in a large skillet that can be covered, and turn heat to medium-high.
3. Add onions and a sprinkling of salt and pepper.
4. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes.
5. Remove skin from chicken.
6. Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir.
7. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water.
8. Turn heat to medium-low, and cover.
9. Cook 20 minutes, until all water is absorbed and chicken is cooked through.
10. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.)
11. Garnish and serve with lemon or lime.

olive oil, onions, salt, chicken, white rice, saffron, freshly minced, lemon

Taken from cooking.nytimes.com/recipes/9118 (may not work)