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1
Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; discard the skins.
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2
In a very large, deep skillet, heat the olive oil until shimmering.
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3
Season the chicken with salt and pepper, add it to the skillet skin side down and cook over moderate heat, turning once, until nicely browned on both sides; transfer the chicken to a plate.
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4
Pour off all but 2 tablespoons of the fat from the skillet.
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5
Add the onion and green pepper, season with salt and cook over moderate heat, stirring occasionally, until just starting to brown, 10 minutes.
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6
Add the garlic, thyme sprigs, bay leaf and pimenton and cook, stirring, until fragrant, 2 minutes.
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7
Add the grated tomatoes and cook, stirring, until the liquid has evaporated, about 5 minutes.
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8
Stir in the mushrooms and cook over moderately high heat until they start to soften, 3 minutes.
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9
Add the water to the skillet and bring to a boil.
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10
Stir in the rice, saffron and a generous pinch of salt and return to a boil.
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11
Nestle the chicken in the rice and cook over moderately low heat, without stirring, until the rice is tender and the chicken is cooked through, 20 to 25 minutes.
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12
Discard the thyme sprigs and bay leaf.
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13
Season the dish with salt and pepper and serve with hot sauce.
