1cuplong-grain brown rice, rinsed (do not substitute white rice)
1/8teaspoonred pepper flakes
1/4teaspoonsaffron threads
1(14.5 ounce) can diced tomatoes
3/4cuplow-sodium chicken broth
1/2cupSpanish olives (Manzanillo), halved
Instructions
Adjust an oven rack to the lower third of the oven and preheat to 300°F. In a large bowl combine half the garlic, vinegar, oregano, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken thighs and stir to coat.
Heat the oil in a large Dutch oven set over medium-high heat. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in the rice, red pepper flakes, and the remaining garlic and cook until fragrant, about 30 seconds. Stir in the saffron, tomatoes with their juices, and the chicken broth.
Lay the chicken over the rice. Bring the mixture to a simmer, cover, and transfer to the oven. Cook until the rice is tender and the liquid is almost completely absorbed, 50 to 65 minutes.
Transfer the chicken to a plate. Cover the pot and let the rice steam for 10 minutes. Meanwhile, shred the chicken into bite-sized pieces, discarding the skin and bones. Stir the shredded chicken and olives into the rice. Season to taste with salt and pepper. Serve.