5 pieces ROSIE® Organic Boneless Skinless Chicken Thighs
4  cups low-sodium chicken broth
3-4 strands Sonoma Spice Queen Saffron
1 1/2 tsp. smoked paprika
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. olive oil
1 large red bell pepper, seeded and thinly sliced
2 cups marinated quartered artichoke hearts, drained
2 cups jasmine rice
1/2 cup pitted manzanilla olives
4 oz. manchego cheese, thinly shaved
2 tbsp. fresh parsley leaves
lemons, cut into wedges


1 Preheat oven to 400°F. Bring broth and saffron to a simmer in a medium saucepan over medium-low heat. Mix paprika, salt and pepper together in a small bowl. Rub spice mixture over chicken until evenly coated. Heat oil in a large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 4-5 minutes per side. Transfer chicken to plate.
2 To the same skillet, add bell peppers and cook, stirring occasionally until tender, about 3-4b minutes. Stir in artichokes and rice, and cook until rice is lightly toasted, about 1-2 minutes. Add hot broth and return chicken to skillet. Bake, covered, until rice is fully cooked and chicken is cooked through to an internal temperature of 170°F, about 25-35 minutes.
3 Top with olives, cheese and parsley. Serve with lemon wedges, and enjoy.

Drink Pairing: California Sauvignon Blanc


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