Step 1
Season 4 chicken legs (thigh and drumstick; about 2½ lb. total), patted dry, generously all over with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 chicken legs, skin side down, until golden brown and crisp underneath, about 5 minutes. Turn over and cook until golden brown on the other side, 2–3 minutes. Transfer chicken to a large plate. Repeat with remaining 2 legs, adjusting heat as needed to keep chicken from scorching (pot will be much hotter at this point and second batch will brown faster).
Step 2
Remove pot from heat and pour off all but ¼ cup fat; discard. Add 1 large onion, finely chopped, and 3 garlic cloves, thinly sliced, to pot and return to medium-high heat. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle in 1 Tbsp. plus 1½ tsp. smoked paprika and 1 Tbsp. ground cumin and cook, stirring often, until spices are evenly distributed and fragrant, about 1 minute. Add 1½ cups basmati or other long-grain rice, rinsed until water runs almost clear, and 2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt; cook, stirring often, until rice is toasted, about 1 minute. Add 3 Tbsp. sherry vinegar or red wine vinegar; cook, stirring and scraping up browned bits stuck to bottom of pot often, until liquid is absorbed, about 30 seconds.
Step 3
Stir in 1¾ cups low-sodium chicken broth, increase heat to high, and bring to a boil. Nestle chicken legs, skin side up, into rice. Cover, reduce heat to low, and cook until chicken is tender and rice is cooked through, 22–27 minutes. Remove from heat and let sit 10 minutes (resist peeking here). Uncover and fluff rice with a fork.
Step 4
Meanwhile, toss 1½ cups green olives, pitted, coarsely chopped, ⅓ cup finely chopped parsley, 1 garlic clove, finely grated, remaining ¼ cup extra-virgin olive oil, and remaining 3 Tbsp. sherry vinegar or red wine vinegar in a small bowl to combine; season olive gremolata with salt.
Step 5
Spoon some olive gremolata over chicken in pot, then serve
chicken with remaining olive gremolata alongside.
Source link
