INGREDIENTS
1/2 cup
dry white wine
saffron threads
6
bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tbsp
extra-virgin olive oil
1
large yellow onion, finely chopped
2 tbsp
minced garlic
1
large tomato, chopped
2
dried bay leaves
1 1/2 cups
short-grain rice, preferably Valencia
3 cups
low-sodium chicken broth, plus more if needed
1 cup
pimiento-stuffed green olives, drained