INGREDIENTS
2 tbsp
olive oil
2 lb
chicken legs and thighs
1
large onion, chopped
1 cup
medium- or long-grain white rice
1 3/4 cups
vegetable broth (or chicken broth)
crumbled saffron threads, optional
1
bay leaf
3/4 cup
peas (frozen)
salt and pepper,
squeeze of lime juice