Kosher salt and freshly ground black pepper, to taste
3 Tbsp. olive oil
1 Vidalia or sweet onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 garlic cloves, minced
1/4 tsp. saffron threads, crushed
2 c. long-grain white rice
3 c. chicken broth
2 Tbsp. fresh oregano, chopped
1/2 c. green olives stuffed with minced pimiento, halved
3/4 c. green peas
1 can (14 1/2 oz.) diced tomatoes with juice
1 lime, sliced, for garnish
Preheat oven to 350°F.
Season chicken with salt and pepper. Add olive oil and preheat a large Calphalon sauté pan or everyday pan on medium-high heat. When properly preheated, add chicken and cook, about 3 minutes per side, until golden brown. Remove chicken and set aside on a plate.
Add onion, peppers and garlic to pan, then reduce heat to medium. Sauté 4-5 minutes or until vegetables are softened.
Add saffron, rice, broth and oregano, stirring well. Bring to a simmer, then add reserved chicken. Cover pan and bake in oven for 45 minutes.
Remove from oven, and stir in olives, peas and tomatoes. Re-cover and bake 15 more minutes, or until liquid is absorbed and rice is tender. Add lime garnish if desired.