Classic Arroz con Pollo

Description
Makes 8 servings.

Ingredients

 * 2 tablespoons olive oil
 * 1 cut up chicken
 * 2 cups uncooked rice*
 * 1 cup chopped onion
 * 1 medium red bell pepper, chopped
 * 1 medium green bell pepper, chopped
 * 1 clove garlic, minced
 * 1 1/2 teaspoons salt, divided
 * 1/2 teaspoon dried basil
 * 4 cups chicken broth
 * 1 tablespoon fresh lime juice
 * 1/8 teaspoon ground saffron or 1/2 teaspoon ground turmeric
 * 1 bay leaf
 * 2 cups chopped tomatoes
 * 1/2 teaspoon ground black pepper
 * 1 cup fresh or frozen green peas
 * Fresh basil for garnish

Directions
Heat oil in large Dutch oven over medium-high heat until hot. Add chicken; cook 10 minutes or until brown, turning occasionally. Remove chicken; keep warm. Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt and basil to pan; cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, saffron and bay leaf. Bring to a boil; stir in tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon salt and black pepper. Cover; reduce heat to low. Cook 20 minutes more. Stir in peas; cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove bay leaf. Garnish with basil. Serve immediately.