INGREDIENTS
8
Chicken thighs (about 2 1/2 pounds), bone-in skin-on
1
Onion, medium
1 cup
Peas, frozen
1
Red bell pepper
1 tbsp
Thyme, fresh leaves
2 cups
Chicken broth, low-sodium
1/2 cup
Green olives, pitted
1 cup
White rice, long-grain
1
Kosher salt and black pepper
1 tbsp
Olive oil