Ingredients

1 cup dry white wine

Pinch of saffron

6 chicken thighs (6 ounces each)

2 choizo sausage

Coarse salt and freshly ground pepper

1/3 cup extra-virgin olive oil

1 large onion, finely chopped

Bunch parsley chopped

2 tablespoons minced garlic (2 to 3 cloves)

1 can whole tomatoes

2 dried bay leaves

4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed

3 cups short-grain rice, preferably Valencia (kalustyans.com)

1 cup pimiento-stuffed green olives

Spice rub for chicken

1 tbls sweet paprika

2 tsp dried oregano

salt pepper

Preparation

Rub spice mix on chicken marinate for at least 1 hour Saute sausage in paella pan remove.

  1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
  2. Reduce heat to medium, and cook onion and garlic, parsley stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
  3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.