You can't beat the classic, homey comfort of oven-baked chicken and rice.
Season the chicken thighs on all sides with salt and pepper. Combine with 2 cups of the olive oil, diced onion, carrots, celery and thyme sprigs in an oven-proof casserole. Cook the chicken uncovered in the oven for about 45 to 50 minutes or until the chicken thighs are cooked through and have reached an internal temperature of 165 F . Remove the chicken from the oil and let cool to the touch. Then, using your fingers, pull the meat off the bone.
Place over low heat or in a low oven and let cook until the internal temperature reaches 165 F, about 20 to 30 minutes. Reserve.Heat a large oven-proof casserole over medium heat. Add olive oil, minced onion and garlic with a pinch of salt. Let cook until onions are cooked and lightly golden. Add the sweet peppers and continue to cook an additional 5 minutes. Then add the rice, pulled chicken meat, chorizo and the black olives. Pour in the stock and then place in the oven.
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