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1
In a shallow casserole, heat 1 tablespoon of the oil and saute the pork ribs until browned, sprinkling with salt and pepper as they cook.
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2
Stir in the broth and 1/3 cup water.
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3
Bring to a boil, cover, and simmer for 1 hour (this can be done in advance).
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4
Meanwhile, cut the chicken into small serving pieces.
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5
Detach the wings and legs, hack off the bony ends of the legs, cut off and discard the wing tips, and divide each wing into 2 parts.
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6
With kitchen shears, divide the breast and each thigh into 4 pieces.
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7
Sprinkle with salt and let sit at room temperature.
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8
Remove the ribs to a warm platter and measure the broth to 1 1/2 cups, adding water if there is less.
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9
Skim off the fat that rises to the surface.
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10
Reserve the ribs and broth and wipe out the casserole.
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11
Heat the remaining tablespoon oil in the casserole and brown the chicken and pancetta, turning once.
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12
Add the carrot, garlic, onion, and parsley and saute until the vegetables are softened.
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13
Add the reserved ribs and broth and the potatoes to the casserole.
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14
Bring to a boil, cover, and simmer for 25 minutes.
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15
Stir in the peas, cumin, saffron, and salt and pepper to taste.
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16
Cover and continue cooking for 15 minutes more.
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17
Serve.
