Start by measuring your Marbella marinade ingredients and putting them in a food storage bag. It is best to slice the green olive and press or mince the garlic.
Then, use a paper towel to pat the chicken thighs dry. Cut off any extra skin that folds around the back of the chicken pieces and place the thighs into the marinade. Seal the bag and massage the marinade into the chicken pieces.
Let the meat sit in the marinade for at least 15 minutes. You can marinade up to overnight, however, if you plan to marinade for more than 30 minutes the chicken should be placed back in the refrigerator until you are ready to cook.
Heat a large skillet on medium heat. Once the pan is hot, remove your chicken pieces from their marinade and let the excess liquid drip off. No need to pat dry! Reserve your Marbella Marinade to make the rice dish and finish the chicken.
Then, place the thighs in the skillet skin side down and let them brown for about seven minutes.
Next, turn the pieces over and brown the underside for about three minutes.
Remove the browned chicken from the skillet and place them on a plate. They will not be fully cooked at this point.
Pour all of the reserve marinade into the skillet. Use a wooden spoon to deglaze the pan and let it come to a simmer for 5 minutes. This will help bring the flavors together and kill any bacteria from the raw chicken.
Next, add one cup of water to the marinade and bring it to a low simmer.
Stir in one cup of long grain white rice.
Then, turn the heat down to low. Place the browned chicken thighs skin side up back into the cooking liquid and rice.
Simmer on very low heat with a lid on for 30 minutes.