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1
Mince the garlic.
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2
Slice the peppers into thin lengthwise strips and then cut those in half.
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3
Quarter the tomatoes.
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4
Chop the onion.
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5
Heat a bit of olive oil over medium to medium-high heat. I like using this big roaster pan set over two burners. You can use any roaster pan, skillet or saute pan that is large enough and ovenproof.
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6
Carefully arrange the chicken in the hot oil. Carefully because the oil tends to pop on you.
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7
Season with salt and pepper.
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8
Cook the chicken a few minutes, turning a time or two, until it starts to brown. Remove the chicken and set it aside for now.
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9
Add all the veggies and the bay leaves. Stir over medium heat for a few minutes, until the vegetables start to soften.
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10
Add rice. Stir and cook for a minute or two, until the rice starts to turn a brighter white.
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11
Pour in a cup or so of white wine and stir.
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12
Add saffron and stir well, continuing until most of the wine is absorbed.
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13
Add chicken broth and stir again.
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14
Arrange chicken on top of the rice/veggie mixture.
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15
Bake at 350 for about 45 minutes, or until the chicken is done and most of the liquid is absorbed into the rice.
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16
In the meantime, heat the peas and keep the wine handy.
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17
Remove from the oven.
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18
Remove the chicken to a platter for now.
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19
Scoop the rice into a large bowl.
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20
Add peas and stir well.
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21
Put the chicken back on top and serve!
