Ingredients
3 Tablespoons Olive Oil
2–3 lbs boneless skinless chicken thighs
3/4 teaspoon salt or more to taste
1/2 teaspoon black pepper
1 medium onion, diced
1 green bell pepper diced
3 garlic cloves, minced
2 medium tomatoes, peeled, seeded, and diced. Or just diced, or one 14 oz can diced tomatoes drained.
1 Teaspoon paprika
1 1/2 cups short grain rice
3 cups chicken broth
1/2 teaspoon saffron threads
1/2 cup pimento-stuffed olives, sliced
1–2 Tablespoons capers, drained
1 cup marinated artichoke hearts, halved or quartered
Instructions
Preheat your oven to 350 F.
Season your chicken all over.
Measure out your broth in a microwave-proof measuring cup or dish, heat in the microwave for 2-3 minutes, then add the saffron and let it steep.
In on oven-safe skillet with a lid or your brazier, heat the olive oil over medium heat and cook the chicken until white. Remove the chicken pieces and set them aside for now.
Add the onions, and pepper to the skillet and sauté until soft, about 5 minutes. Add the garlic, tomatoes, paprika and continue cooking for another 5 minutes or so. If there is a lot of liquid from the vegetables, continue sautéeing until it has evaporated.
Stir in the rice and cook for a couple of minutes. Then add the broth, olives, and capers. Bring to a simmer, taste, and season the broth. It should be very well seasoned, add more salt if needed.
Place the chicken pieces on top of the rice, cover the pan with your oven-safe lid, and bake for 30 minutes. Stir in the artichoke hearts, cover, and bake for another 5 minutes.
Serve and enjoy!
Notes
Buying Saffron
Saffron can be purchased from Amazon but I prefer to buy mine from SFHerb. The prices are great (although no free shipping) and I feel like there is more oversight regarding counterfeit or adulterated products. I recommend buying saffron is full strands instead of powdered.
SFHerb is where I bought all my spices at the restaurant. It has a great selection of bulk spices, teas and salts.