• 6 – 8 chicken thighs, bone in, salted
  • 3 tbsp. olive oil
  • 1 1/2 medium onions, chopped
  • 3 or 4 cloves of garlic finely chopped
  • 1 cup long grain rice, rinsed and well drained
  • 1 tsp oregano
  • 1/8 tsp saffron
  • Pinch of cayenne
  • Handful of pitted black olives
  • 1 1/2 cups boiling water or stock
  • 3 large ripe tomatoes, seeded and chopped
  • 1 tbsp. butter
  • Pepper
  • 1/2 tsp sugar
  • Basil and/or parsley

Brown the salted chicken pieces in a large heavy sauté pan in the olive oil over a medium heat and remove them to a plate. The cook the onion over lower heat until soft and lightly colored, siting occasionally.


Sprinkle the onions with salt and add the chopped garlic and rice stirring with a wooden spoon until the rice turns milky and opaque. Add the oregano, saffron and cayenne stirring until the rice is saffron stained, scatter the olives and pour in the boiling liquid and put the reserved chicken piece back in the pan, including any juices that have accumulated. Cover and cook over low heat for 15 minutes.


Meanwhile, gently stew the tomatoes, seasoned sugar added in the butter; stirring or tossing occasionally. Add them to the pilaf, strewing over the surface and again cover tightly and allow to cook an additional 15 minutes.

Remove from heat and sprinkle on the torn up basil or parsley leaved, cover and let stand for 5 more minutes before serving.