By Donal Skehan
By Donal Skehan
By Donal Skehan
By Donal Skehan
1-2 tbsp olive oil
850g chicken thighs
1 tbsp dried oregano
2 red peppers, sliced lengthways
2 onions, finely chopped
4 garlic cloves, finely chopped
½ tsp dried chilli flakes
75ml white wine
2 x 400g tins plum tomatoes
400ml chicken stock
A generous pinch of saffron
250g short grain rice (Arborio or Spanish bomba)
100g green olives, roughly crushed and stone removed
Sea salt and ground black pepper
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