Latin-Style Chicken and Rice

Ingredients

• ¼ teaspoon crumbled saffron threads
• ¾ cup water
• 1 cup chicken stock or low-sodium chicken broth
• 1 cup medium-or long-grain white rice
• 1 tablespoon olive oil
• 2 pounds chicken thighs with skin and bone
• 2 tablespoons unsalted butter
• + 5 more ingredients
• • 3 cloves garlic
  • 1 large onion
  • fresh flat-leaf parsley
  • 1 cup frozen peas
  • 1 Turkish or 1/2 California bay leaf

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate. P...

View full recipe at Epicurious