INGREDIENTS
2 cups
chicken stock
1 pinch
saffron threads
4
chicken thighs (, bone in and skin on)
Kosher salt and pepper
2 tbsp
olive oil
2
heads garlic (, peeled)
1
yellow onion (, diced)
1 cup
white rice (, uncooked)
1 cup
Spanish Queen Green Olives ((smaller Spanish Green Olives are fine too))
Parsley (, minced for garnish (optional))