Spanish Chicken Thighs with Tomato and Saffron Rice with Almonds – Rachael Ray

Ingredients

• 2 tablespoons butter
• 1/3 cup broken bits of spaghetti or 1/4 cup orzo pasta
• 1/3 cup (a fat handful) toasted or roasted Marcona almonds, chopped
• 1 cup long grain white rice
• Salt and pepper
• A fat pinch (about 24 threads) saffron
• 1 tablespoon each lemon and orange zest
• 1 3/4 cups chicken stock
• Juice of 1 lemon
• 8 large, bone-in, skin-on chicken thighs
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 1 tablespoon butter
• 1 small onion or 1 large shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 teaspoon pimentón (smoked sweet paprika)
• About 1/3 to 1/2 cup chicken stock or water
• 1 14-ounce can diced or crushed tomatoes
• Thinly sliced scallions and chopped flat-leaf parsley, to garnish