Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.

Ingredients

• 1 1/2 cups lower-sodium chicken broth or vegetable brot
• 1 cup uncooked white basmati rice (not rinsed)
• 1/4 teaspoon plus 1 pinch of kosher salt, divided
• 20 saffron threads (scant 1/4 teaspoon)
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1/2 cup finely chopped red bell pepper
• 3 ounces soppressata, peeled and sliced into half-moons (about  1/2 cup)
• 1 (about 2-pounds) whole rotisserie chicken, skin discarded, meat picked and shredded (3 to 4 cups)
• 1/4 cup pitted kalamata olives, sliced

Directions

1. Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.
2. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add bell pepper; cook, stirring often, 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula.
3. Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style.