Ingredients
- 8 brined, drained chicken thighs or legs
- Salt and pepper to taste
- 1 tbsp. olive oil
- 1 large onion, chopped
- 6 garlic cloves, sliced
- 2 tsp. smoked paprika
- 1/2 cup pitted, halved green Spanish olives
- 1 cup long-grain white rice
- 1 1/4 cups dry white wine
- 1 1/2 cups chicken stock
- 3/4 tsp. crumbled saffron threads
- 1 bay leaf
- 2 preserved lemons, sliced
- 2 tbsp. chopped parsley leaves
- 2 tbsp. chopped, toasted almonds
How to Prepare
- Season the chicken with salt and pepper.
- Heat oil in a soup pot over medium-high heat until hot. Brown the chicken on all sides then transfer to a plate.
- Quickly add the onion and salt to taste. Cook over medium heat, stirring, until softened, about 5 mins. Add garlic and cook for another minute or two until fragrant. Add the paprika, olives and rice. Cook, stirring for one minute. Nestle the chicken in the rice, adding any juices from the plate. Add the wine and simmer, uncovered for two minutes. Stir in the chicken stock, saffron, bay leaf, salt and pepper and bring to a boil. Arrange the preserved lemon slices over top.
- Cook, covered, over low heat until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, about 20 mins. Remove from heat and discard the bay leaf. Garnish with parsley and almonds.
To brine the chicken: Combine 1/2 cup salt, 1/2 cup sugar and 2 cups of water in a saucepan. Bring to a boil to dissolve the salt and sugar. Remove from heat. Add 1 quart ice cubes. Add chicken and brine in the refrigerator for at least two hours or overnight.
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