Method
1. Add chicken thighs, dried oregano, sea salt and black pepper to a clean large mixing bowl
2. Toss until coated then set aside
3. Line a clean plate with paper towels
4. Heat a clean Dutch oven
5. Add olive oil to the Dutch oven
6. Transfer chicken to Dutch oven
7. Cook each side until golden brown
8. Transfer chicken to a plate
9. Add olive oil, onion and green bell pepper to the Dutch oven
10. Sauté until softened - 7 min
11. Add chili flakes and garlic clove
12. Cook until fragrant while stirring occasionally - 1 min 30 sec
13. Add white wine
14. Simmer - approx 2 min
15. Add canned tomatoes, chicken stock, saffron threads, risotto rice and green olives
16. Add the chicken back to the Dutch oven and cover
17. Simmer until tender while stirring occasionally - 20 min
18. Season with salt & pepper generously