1/2 (8 ounce) jar pimento-stuffed green olives, drained and sliced
1/4 cup water
Instructions
Preheat oven to 325 degrees F.
Heat olive oil in a Dutch oven over medium heat.
Sear the chicken until golden, then set aside.
Stir in the onion, garlic, and red pepper flakes;
cook until the onions have softened, about 4
minutes. Add the rice then season with salt and
pepper. Cook rice until golden, stirring
constantly, about 10 minutes. Stir in the
tomatoes, green chiles, and chicken broth. Place
chicken thighs on top, then bring to a boil,
cover, and place in preheated oven.
Bake for 1 hour in the preheated oven, then
sprinkle the peas, pimentos, and olives on top.
Pour in the water, but do not stir. Recover and
continue baking until the chicken is fully
cooked, about 20 minutes.
Originally Submitted
3/1/2009
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