INGREDIENTS- 120 ml dry white wine
- A pinch of saffron
- 8 chicken thighs or drumsticks (approx. 1.4 kg)
- 2 tsp paprika, 2 tsp salt, 1 tsp black pepper
- 60 ml Fody Garlic or Shallot Infused Italian Olive Oil
- 36 g green leek tops, 32 g green scallion tops
- 1 green bell pepper, sliced
- 960 ml water + 1 tbsp Massel chicken stock
- 1 can (800 g) chopped tomatoes
- 1 bay leaf
- 370 g long grain white rice
- 80 g green olives, quartered
| METHOD- Combine wine and saffron, let steep for 5 minutes.
- Rub chicken with paprika, salt and pepper.
- Heat oil in a large pan, brown chicken for 3 minutes on each side, then remove.
- Sauté leek, scallions and pepper for 3 minutes.
- Add saffron wine, water, stock, tomatoes and bay leaf. Bring to a boil.
- Stir in rice, return chicken to pan, add olives.
- Cover and simmer gently for 30 minutes. Let rest 5 minutes before serving.
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