In a large non-stick frying pan, paella pan, or cast-iron skillet over medium high heat, heat olive oil; add chicken pieces and saute (turning until browned), approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.
Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt, and saffron.
Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes.
Remove from heat and serve.
Makes 4 servings.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
Arroz Con Pollo - Rice with Chicken Recipe: https://whatscookingamerica.net/poultry/arrozconpollo.htm