Arroz con Pollo Cubano

Heat the olive oil in a large, heavy-bottomed pot or paella pan over medium-high heat until shimmering. Season the chicken pieces with salt and place them in the hot oil, browning on all sides until golden, about 8–10 minutes total. Remove the chicken and set aside on a plate.

In the same pot with the remaining oil, add the chopped onion and sauté until softened and translucent, approximately 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the canned tomatoes (with their juice) to the pot and stir well, scraping up any browned bits from the bottom. Let this mixture simmer for 2–3 minutes to combine the flavors.

Pour in the water and bring to a gentle boil. Add the bay leaf, salt, and the browned chicken pieces back to the pot. Reduce the heat to medium and simmer for 15 minutes until the chicken is partially cooked.

Stir in the saffron, dissolving it into the cooking liquid. Add the raw rice, spreading it evenly across the pot and stirring to coat with the liquid.

Continue cooking over medium heat without stirring (this allows the rice to develop the characteristic texture). Cook for 20–25 minutes until the rice has absorbed most of the liquid and the chicken is fully cooked through.

Arrange the green pepper strips and pimiento strips over the surface of the rice in a decorative pattern. Scatter the cooked frozen peas across the top.

Cover the pot with a lid and let rest off the heat for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed. Remove the bay leaf before serving.