INGREDIENTS
6
Chicken thighs
2
Bay leaves, dried
2 tbsp
Garlic
1
Onion, large
1
Tomato, large
4 1/2 cups
Chicken stock, homemade or store-bought low-sodium
1 cup
Pimiento-stuffed green olives
3 cups
Rice, short-grain
1 pinch
Saffron
1
Salt and freshly ground pepper, Coarse
1/3 cup
Olive oil, extra-virgin
1 cup
White wine, dry