2 tablespoons olive oil 1 cut up chicken 2 cups uncooked rice 1 cup chopped onion 1 medium-sized red bell pepper, chopped 1 medium-sized green bell pepper, chopped 1 clove garlic, minced 1 1/2 teaspoons salt, divided 1 1/2 teaspoons dried basil 4 cups chicken broth 1 tablespoon lime juice 1/2 teaspoon ground saffron or 1/2 teaspoon ground turmeric 1 bay leaf 2 cups chopped tomatoes 1/2 teaspoon ground black pepper 1 cup fresh or frozen green peas fresh basil for garnish Heat oil in a large Dutch oven over medium-high heat until hot. Add chicken; cook ten minutes or until golden brown, turning occasionally. Remove chicken, keep warm. Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt and dried basil to pan; cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, saffron and bay leaf. Bring to a boil, stir in tomatoes. Arrange chicken on top and sprinkle with remaining salt and black pepper. Cover, reduce heat to low. Cook 20 minutes more. Stir in peas; cover and cook ten minutes more or until fork can be inserted into chicken with ease and juices run clear not pink. Remove bay leaf. Garnish with fresh basil. Serve immediately.
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