Part 3/13:
Once browned, the chicken is set aside, and excess fat is drained from the pot. Sautéed onions and garlic are cooked until translucent, then combined with chopped tomatoes, wine, saffron, bay leaves, salt, and pepper, forming a rich, fragrant sauce. The rice is added while still moist, and chicken broth and olives are incorporated before layering the chicken back on top, skin side up. The entire dish then proceeds to the oven, cooked at 375°F for approximately 25-30 minutes, allowing the flavors to meld beautifully.