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1.
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In a Dutch oven, heat olive oil over medium-high heat.
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When oil is hot add the chicken, skin side down.
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Cook until the bottom side is browned, about 5 minutes.
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Flip the chicken using tongs and cook on the opposite side until golden brown, about 3 minutes.
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Transfer chicken to a plate and set aside.
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2.
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Reduce heat to medium and add onion to the Dutch oven.
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Cook until onion is translucent, about 7 minutes.
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Then add the garlic to the top of the onions and cook until fragrant2 minutes or so.
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Throw in the tomatoes and red bell pepper.
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Using a wooden spoon, scrape the bottom of the pot removing any of the chicken fat pieces (hello flavor!!).
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Next add the cumin, turmeric, paprika, saffron, crushed red pepper and a teaspoon of salt.
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Mix to combine.
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3.
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Dump in rice, being sure to coat it with the tomato mixture.
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Place the chicken on top of the rice mixture and pour in just enough chicken stock to cover the rice.
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This should be about 2 cups.
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Bring the pot to a simmer and then reduce heat to low.
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Cook, covered, for about 45 to 50 minutes, until rice is tender.
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Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time.
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In the end, I added 4 cups of chicken stock total.
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In the last 15 minutes I salted to taste, adding about 1 teaspoon more of salt.
