Ingredients
Large pinch saffron
1/2 cup dry white wine, such as Sauvignon Blanc
4 whole chicken legs, split, or 8 bone-in, skin-on thighs (about 2 pounds)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium onion, minced (1 1/4 cups)
4 to 5 cloves garlic, minced (2 tablespoons)
6 piquillo or other jarred roasted red peppers, thinly sliced
1 tablespoon tomato paste
1 1/2 cups short-grain rice, such as Bomba or Arborio
2 dried bay leaves
3 cups low-sodium chicken broth
3/4 cup frozen peas, slightly thawed
Preparation
Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.
