Method

Season chicken with salt, pepper and cumin. Heat oil in a large Dutch oven over medium-high. Brown chicken skin-side down for 6 minutes until deeply golden; flip and brown 3 minutes. Remove chicken; set aside.
About 5 min
In the same pot, sauté onion and peppers for 7 minutes. Add garlic; cook 1 minute. Add tomato paste, cook 2 minutes. Add crushed tomatoes, cumin, oregano and bay leaves.
About 14 min
Pour in beer and stock. Add saffron water. Bring to a simmer, scraping up any browned bits. Return chicken to the pot. Cover and simmer 25 minutes.
About 14 min
Remove chicken. Add rinsed rice to the liquid. Stir. Nestle chicken pieces on top of the rice. Cover tightly and cook on low heat for 20–25 minutes until rice has absorbed all the liquid and chicken is cooked through.
About 14 min
In the last 5 minutes, scatter frozen peas over the top; replace lid and allow them to steam. Remove bay leaves. Garnish with sliced olives. Serve directly from the pot.
About 3 min

Nutrition per serving (estimate)

Contains: gluten