2 T. olive oil

1 whole cut up chicken or about 3 lb. parts whole cut-up
salt & fresh ground black pepper
2 med. onions
1 T. minced garlic
1 1/2 c. short grain white rice
1 pinch saffron threads (optional)
3 1/2 c. water, chicken stock, or vegetable stock, or more as needed
1 c. peas (frozen are fine; no need to thaw them)
2 limes, quartered, for serving

*Put the oil in a lg. skillet over med/high heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt & pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn’t burn, until the pieces release easily from the pan, 5-10 min. Then turn and rotate them every few min. to brown them evenly. As the chicken pieces brown, after another 5-10 min., remove them from the pan.

*Reduce the heat under the skillet to med. and pour or spoon off most of the oil so that only 2 T. remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3-5 min. Add the garlic and rice; cook, stirring, 

until the rice is glossy and coated with oil. 

Crumble in the saffron threads (if using).

*Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. 

Cover the skillet and cook, undisturbed (resist temptation to peak), for 20 min., then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another ¼ c. water and cook for another 5-10 min. The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155–165 degrees.

*Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit for 5-15 min. Fish the chicken out of the pan and transfer it to a serving platter. Fluff the rice with a fork, spoon it around the chicken, add the lime wedges, and serve. Enjoy!