Spanish Style Chicken With Saffron Rice

• 3 1/2 - 4 lbs chicken, cut into 8 serving pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large red bell pepper, cut into 1/2 inch pieces
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 2 cups long grain white rice
• 1 1/4 cups dry white wine
• 1 (14 ounce) can diced tomatoes, including juice
• 1 3/4 cups chicken broth
• 1/8 teaspoon crumbled saffron thread
• 1 bay leaf
• 1 cup frozen peas, not thawed
• 1/2 cup pimento stuffed olive, coarsely chopped

1. Pat chicken dry and season with salt and pepper.
2. heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
3. Transfer with tongs to a plate.
4. Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
5. Cook over moderate heat, stirring, until softened, about 7 minutes.
6. Add garlic, paprika, and rice, then cook, stirring, 1 minute.
7. Add wine and boil, uncovered, 2 minutes.
8. Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
9. Nestle chicken in rice, adding any juices from plate.
10. Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
11. Remove from heat and stir in peas and olives.
12. Season with salt and pepper to taste.
13. cover skillet and let stand 10 minutes.
14. Discard bay leaf and serve.

chicken, olive oil, onion, red bell pepper, garlic, paprika, long grain white rice, white wine, tomatoes, chicken broth, crumbled saffron thread, bay leaf, frozen peas, pimento stuffed olive

Taken from www.food.com/recipe/spanish-style-chicken-with-saffron-rice-85995 (may not work)