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1
Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle.
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2
Remove the saucer and the rack and crumble the saffron in the saucer.
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3
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low.
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4
Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl.
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5
Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are softened.
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6
Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute.
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7
Add the rice and cook the mixture, stirring, for 3 minutes.
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8
Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes.
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9
Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it.
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10
Bake the arroz con pollo in middle of a preheated 325 F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente.
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11
Sprinkle the arroz con pollo with the parsley.
