Arroz con Pollo

This is Pierre Franey's take on the classic Spanish dish, Arroz con Pollo.

1 chicken 3 pounds cut into serving pieces (I usually use the legs with the backs attached and take off the skin, but you can leave the skin off if you wish, either way is great but skinless is obviously less fatty!)
salt and freshly ground pepper
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon finely minced garlic
2 cups red or green pepper (preferably one of each) cut into one-inch pieces /> 1/2 teaspoon saffron, optional
1 cup tomato cut into one-inch cubes (I use canned Italian tomatoes in the winter)
1/2 cup dry white wie
1 cup long grain rice
1 bay leaf
2 sprigs parsley
1 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon or more hot red pepper flakes
1/2 cup cooked peas for garnish, optional
1 or 2 cooked pimientos cut into strips for garnish

Sprinkle the chicken with salt and pepper to taste.

Heat the oil in a large skillet that can hold all the chicken in one layer. Add the chicken skn side down. Cook until golden brown on one side 3-4 minutes. Turn, cook until browned on the second side another 3-4 minutes.

Scatter the onion, garlic, peppers, and saffron over the chicken. Stir the chicken so that the seasonings fall between the pieces. Continue cooking until the chicken is almost cooked about 3 minutes.

Add the tomato and wine and stir. Add the rice and stir to distribute the rice evenly around the chicken and to make sure that all the rice is covered with tomato juice and wine. Add the bay leaf and parsely and pour the broth over all. Add salt and pepper to taste, lemon juice, the hot pepper flakes. Stir and cover loosely. Let simmer 20 minutes or until chicken is done.

Sprinkle the peas over the top and stir. Serve hot with pimiento strips arranged over the top.