Arroz con Pollo (Chicken and Rice)

From All About Chicken from the Joy of Cooking

(Serve with salad)
4 servings

Ingredients:
3 1/2 to 4 1/2 lbs chicken parts
Salt and Pepper
2 T vegetable or olive oil
2 c chopped onions
1 green bell pepper, diced
2 c medium or long-grain white rice (I used Jasmati long grain)
1 T minced garlic
1 T paprika
1 t salt
1/2 t ground black pepper
3 c chicken stock
1/2 t dried oregano
1/4 t loosely packed saffron threads
1 c cooked fresh peas or unthawed frozen peas

Directions:
Rince and pat dry chicken parts.  Separate the chicken legs into thighs and drumsticks, cut each breast half diagonally in half  through the bone.  Season the chicken pieces with salt and pepper. 
Heat oil in a wide, heavy pan large enough to hold the chicken pieces in a single layer over medium-high heat until shimmery.
Add the chicken pieces and brown well on all sides, 7-10 minutes.  Remove the chicken from the pan.  our off all but 3 tablespoons of the fat.  Reduce the heat to medium-low and add onions and green pepper.
Cook stirring occasionally, until the onions are tender but not brown, about 5 minutes.  Add rice.  Cook, stirring, until the grains are coated with fat.  Add garlic, paprika, salt and black pepper.  Cook, stirring for one minute.  Add chicken stock, oregano, and saffron.
Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.  Nestle the chicken pieces in the rice and pour in any accumulated juices.  Cover the pan tightly and simmer over medium-low heat for 20 minutes.  Add peas.  Cover and cook until the rice is tender, about 10 minutes more.  Tast and adjust seasonings.