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1
Chop the garlic on a cutting board.
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2
Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
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3
Combine the garlic paste, orange juice and lemon juice.
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4
Wash and pat dry the chicken breasts.
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5
Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
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6
Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
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7
Heat the oil over medium heat in a paellera or wide, shallow pan.
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8
Remove chicken from marinade, reserving the marinade.
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9
Blot the chicken dry with paper towels and brown the pieces in the hot oil.
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10
If necessary, do this in batches--allow the individual pieces to brown on both sides.
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11
Remove and set browned chicken aside.
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12
In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
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13
Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
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14
Add the rice and stir just enough to cover the rice with liquid.
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15
If the rice is not covered, add enough wine to cover.
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16
Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
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17
If necessary, add additional broth and/or wine.
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18
When the chicken is almost done, warm the peas.
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19
When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.
