2 1/2 cups chicken stock
Generous pinch saffron
1/4 cup olive oil
One 3-pound chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 large green bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cloves garlic, finely chopped
1 cup dry sherry wine
1 cup frozen baby peas, thawed
1 cup tomato sauce
1/2 cup chopped roasted red bell peppers, plus 1 whole roasted red bell pepper, cut into strips, for garnish
1/4 cup sour orange juice or juice of 1/2 orange and 1/2 lime
2 bay leaves
2 cups medium-grain rice
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