• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 teaspoon saffron threads, crushed
• 3 tablespoons warm water
• 2 lb. boneless, skinless chicken thighs, cut into quarters
• 2 teaspoons salt
• 5 cloves garlic, pressed
• 1/4 cup vegetable oil
• 1/2 red bell pepper, diced
• 1 medium Spanish onion, diced
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 1/2 cups uncooked long-grain white rice
• 1/2 slice pimiento or smoked piquillo peppers, for garnish
• 1/2 cup sweet peas, drained for garnish

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