Pot one: chicken and rice with lemon and olives In a 5-quart Dutch oven, brown 4 bone-in chicken thighs skin-side down in 1 tablespoon olive oil, 5 minutes. Flip, add 1½ cups rice, 2 cups chicken broth, 1 cup water, juice of 1 lemon, ½ cup green olives, 1 teaspoon dried oregano. Bring to simmer, …