2 tsp minced garlic
1/2 large white or yellow onion, chopped
1 red bell pepper in strips
4-5 chicken breasts or thighs (bone/skin according to your preferences, for skinless add 1T oil)
2 c short grain rice
2 T pine nuts (optional)
3 c water (or your stock of choice), heated
3 T green olives (with or without pimento, sliced or whole doesn't matter)
1 lemon or lime, wedged
1/2 c peas (optional)
1 tsp parsley
1 tsp cumin
1/2 tsp saffron threads
1/2 tsp tumeric
1/2 tsp oregano
salt and pepper
Heat pan over medium heat, add oil. Pat chicken pieces with paper towel and salt and pepper them before putting into pan, skin side down if using skin on chicken. Brown first side, then flip and brown the other side. Remove chicken from pan, remove all but 2 T of oil/fat from the pan. Add garlic and onions, cook until browned slightly. Add rice and optional pine nuts and stir until all rice is coated and begins to smell slightly nutty, 2-3 min, add spices and herbs and salt/pepper to taste, then stir in 2.5 c boiling water and scrape the bottom of the pan to deglaze. Lay in bell pepper strips and olives around evenly, then set chicken back into pan on top. Lower heat to a simmer, cover, and cook untouched and unmoved for 20 minutes. If, after 20 minutes, the rice is not fully cooked/is dry, add 1/2 c hot water, cover, and leave alone for 5 minutes. If peas are desired, add and cover for 5 min. Squeeze lemon or lime juice over top before serving. The lime or lemon can be added at the same time as the peas to heat through if desired.
The idea is to get the chicken done cooking at the same time as the rice. Technically this is one pot because I used a kettle to boil my water. If you want to use longer grain rice you can, I used arborio because it's soft and fluffy. I used boneless skinless thighs because I'm lazy, and sliced green olives without pimento because I don't like pimento. I'm trying so hard not to eat it all in one sitting.
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