Arroz con Pollo

• 2 cups dry white wine
•  A large pinch of saffron
• 12 chicken thighs
• Coarse salt and freshly ground pepper
• 2/3 cup extra-virgin olive oil
• 2 large onion2, finely chopped
• 4 tablespoons minced garlic (4 to 6 cloves)
• 2 large tomatoes, diced
• 4 dried bay leaves
• 9 cups chicken stock, plus more if needed
• 3 cups short-grain rice, preferably Spanish (like Valencia rice)
• 1 cup pimiento-stuffed green olives (or twice that... or none)  :)
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• Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.

Reduce heat to medium, cook onion and garlic, stirring often, until tender... for 10-15 minutes.  Add tomatoes and cook, stirring often, for about 15 minutes.  Stir in wine/saffron mix, 1 heaping Tbsp salt, 1 tsp pepper, and the bay leaves.  Cook until wine is almost completely evaporated, for another 10-15 minutes.  Add chicken, stock, rice, and olives.  Bring to a simmer.

Reduce heat to low.  Cover and cook until rice is tender for about 45 minutes, stirring about halfway through.  If rice is not done, add another cup of stock.  Remove from heat and let stand, covered, for 10 minutes.  Remove bay leaves.  

Serves 12

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