Drunken Rice with Chicken (Arroz Borracho con Pollo)
INGREDIENTS
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1/2 teaspoon saffron threads, crumbled
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2 tablespoons boiling water
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6 tablespoons safflower or corn oil, divided
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6 skinless, boneless chicken thighs
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1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste
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Freshly ground black pepper, to taste
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2 cups long or extra-long white rice
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1/2 cup chopped white onion
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1/2 cup chopped green bell pepper
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1/2 cup chopped red bell pepper
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1/2 cup chopped tomato
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2 garlic cloves, minced or pressed
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Pinch of ground cumin
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Pinch of ground cinnamon
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2 whole cloves, stems removed and tops crushed
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1 cup beer
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3 1/2 cups chicken broth
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1/2 cup peas, fresh or thawed from frozen
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