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1
Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high.
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2
Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes.
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3
Meanwhile, warm the stock in a small saucepan.
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4
Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes.
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5
About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
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6
Transfer the chicken and everything else in the pan with a slotted spoon to a bowl.
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7
Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes.
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8
Add the tomato, allspice, bay leaves, saffron and peas if youre using them, and stock; stir, then return the chicken mixture to the pan.
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9
Adjust the heat so the liquid boils steadily but not violently and cover.
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10
Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through.
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11
(You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.)
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12
Garnish with parsley and serve with lemon or lime wedges.
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13
Fast, easy, and still really good.
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14
Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas.
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15
Bring 3 cups water to a boil.
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16
Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high.
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17
Add the onions and a sprinkling of salt and pepper.
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18
Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken.
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19
Add the rice to the onions and cook, stirring occasionally, until glossy.
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20
Add the saffron if youre using it, then the chicken, some salt and pepper, and the boiling water.
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21
Adjust the heat and finish cooking as directed.
