Arroz con Pollo (One-Pot Chicken and Saffron Rice)

• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• ¼ tsp Dried saffron threads
• 400 g Canned chopped tomatoes
• 900 ml Chicken stock
• 300 g Long-grain white rice
• 150 g Frozen peas
• 80 g Green pitted olives

1. Pat the chicken dry and season all over with salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the chicken thighs skin-side down until deeply golden, then turn and brown the other side. Transfer to a plate; pour off excess fat if the pot looks greasy, leaving a thin coating behind.
3. Lower the heat to medium and add the onion and red pepper. Cook, stirring, until softened and glossy.
4. Stir in the garlic and ground cumin and cook until fragrant. Crumble in the saffron threads and stir for 30 seconds to bloom them in the hot oil.
5. Add the canned tomatoes and cook until slightly reduced and jammy. Stir and scrape the bottom of the pot to lift any browned bits.
6. Pour in the chicken stock and bring to a simmer. Nestle the chicken back into the pot, skin-side up, and simmer gently until the chicken is nearly cooked through.
7. Stir in the rice, making sure it is mostly submerged in the liquid. Cover and cook on low heat until the rice is tender and the liquid is absorbed; avoid stirring once it starts to cook.
8. Scatter over the peas and olives, cover again, and cook until the peas are hot and the chicken is cooked through. Rest off the heat, covered, so the rice finishes steaming.

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