Ingredients:

  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • 2 cups long-grain white rice
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 3 cups low-sodium chicken broth
  • 1/2 tsp saffron threads
  • 1/2 cup frozen peas
  • 1/4 cup pimento-stuffed green olives, sliced

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub the combined salt, pepper, cumin, paprika, and garlic powder evenly over the skin and underside.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until mahogany-colored and crisp. Flip and sear for another 3 minutes, then remove chicken to a plate.
  3. In the same pan with the rendered chicken fat, add the diced onion and red pepper. Sauté for 4-5 minutes until softened.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the dry rice and toast for 2-3 minutes, stirring constantly, until the grains are lightly coated and fragrant.
  6. Deglaze the pan by stirring in tomato sauce, chicken broth, and saffron. Return the seared chicken thighs to the pan on top of the rice.
  7. Cover with a tight-fitting lid and simmer on low heat until the liquid is absorbed and the rice is tender (approximately 20-25 minutes).
  8. Fold in the frozen peas and sliced pimento olives, covering for 2-3 minutes more until peas are heated through.