Serves 6; can be doubled.
6 boneless, skinless chicken thighs
1 tsp ground cumin
1/2 tsp hot smoked paprika (pimentón picante)
1/2 tsp kosher salt
1/4 tsp fresh black pepper
2 Tbsp olive oil
2 cups chicken broth, low-sodium storebought or homemade
1/4 tsp saffron threads
1 medium onion, diced
1 red bell pepper, diced
1 cup canned chopped tomato
1 cup large green olives with pimiento, halved
1-2 Tbsp sherry vinegar, to taste
1/2 cup chopped cilantro
1 Tbsp cornstarch mixed with 2 Tbsp water
Trim excess fat from the chicken thighs, and place them in a mixing bowl. Add the cumin, smoked paprika, salt and pepper, and rub the chicken all over with the spices. Set aside at room temperature for 20 minutes.
Heat the olive oil in a large frying pan over low-medium heat, and brown the chicken on all sides, 3-4 minutes. Do not cook it all the way through; you'll finish cooking it later. Remove the chicken to a clean bowl and set aside.
To the oil in the pan, add the onion and bell pepper. While they are cooking, place the chicken broth and saffron in a microwave-safe bowl or measuring cup, and heat in the microwave for 2 minutes.
When the onion is translucent, add to the pan the chicken broth and canned tomato. Bring to the simmer, and cook for 15 minutes, until the liquid is reduced by half.
Then, add the chicken pieces and olives. Turn the chicken over in the liquid to coat, cover the pan, and simmer on low heat for 10 minutes. Uncover the pan, raise the heat to medium, and add the olives and sherry vinegar. Taste, and add salt and pepper if needed.
With the liquid simmering, pour in the cornstarch mixture to thicken the sauce slightly. Then, add the cilantro, and remove the pan from heat.
Serve hot, over rice.