12 skinless, boneless chicken thighs (2 to 2-1/2 pounds total)

2 tablespoons olive oil

1 large onion, chopped

1 medium red sweet pepper, cut into thin strips

3 cloves garlic, minced

1 cup uncooked long grain rice

1/4 teaspoon thread saffron, crushed, or 1/8 teaspoon ground saffron

1/2 cup pimiento-stuffed green olives, halved

1/2 cup dry white wine, dry vermouth, or chicken broth

Lemon wedges

Rinse chicken; pat dry. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.

Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or till vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1-1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges. Servings: 6