Chicken With Saffron Rice - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350.
Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
Brown chicken in batches, 7-8 minutes per batch.
Transfer to plate. Discard fat; wipe out pot.
In same pot over medium heat, warm 1 tablespoon oil.
Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
Add garlic; cook 30 seconds.
Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
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.
Let stand 10 minutes.
Sprinkle with parsley.