1. Preheat oven to 350. 2. Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil. 3. Brown chicken in batches, 7-8 minutes per batch. 4. Transfer to plate. Discard fat; wipe out pot. 5. In same pot over medium heat, warm 1 tablespoon oil. 6. Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes. 7. Add garlic; cook 30 seconds. 8. Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes. 9. Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through. 10. Let stand 10 minutes. 11. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
