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1
Puree garlic, orange juice, lime juice, salt, and pepper in a blender until smooth.
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2
Put chicken pieces in a large bowl and pour puree over them, turning to coat.
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3
Marinate chicken, covered and chilled, turning occasionally, 1 hour.
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4
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry.
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5
Reserve marinade.
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6
Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch.
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7
Transfer chicken as browned to a plate, reserving fat in pot.
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8
Put oven rack in middle position and preheat to 350F.
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9
Saute onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
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10
While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds.
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11
Add wine and bring to a simmer, then remove from heat.
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12
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes.
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13
Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
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14
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes.
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15
Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer.
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16
Return to a simmer.
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17
Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
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18
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes.
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19
Discard bay leaf.
