INGREDIENTS
1
(3 1/2- to 4-lb) chicken
1
drained chopped bottled pimientos (2 oz), bottled
1 cup
Baby peas, frozen
6
Garlic clove, large
2
Green bell peppers
1 lb
Onions
1
(14- to 15-oz) can Tomatoes
1
Turkish or 1/2 california bay leaf
1 1/2 cups
Chicken broth, low-sodium
1
small or medium pimiento-stuffed green olives (2 oz), small or medium
2 tbsp
Lime juice, fresh
2 cups
White rice, long-grain
3/4 tsp
Black pepper
1/4 tsp
Saffron threads
3 1/2 tsp
Salt
1 tbsp
Vegetable oil
2 tsp
Cumin, ground
2 tbsp
Orange juice, fresh
1 tbsp
Butter, unsalted
1/4 cup
White wine, dry
1 1/2 cups
Water
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)