Arroz Con Pollo

I am NOT a cook. I can burn toast. A friend got one & cooked most delectable meals & desserts for me. So I decided at age 67 to learn how to cook with one of these contraptions. Only made one meal but I really liked it!

Large pinch saffron

½ cup dry white wine, such as Sauvignon Blanc

4 whole chicken legs, split, or 8 bone-in, skin-on thighs (about 2 pounds)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 medium onion, minced (1 ¼ cups)

4 to 5 cloves garlic, minced (2 tablespoons)

6 piquillo or other jarred roasted red peppers, thinly sliced

1 tablespoon tomato paste

1 ½ cups short-grain rice, such as Bomba or Arborio

2 dried bay leaves

3 cups low-sodium chicken broth

¾ cup frozen peas, slightly thawed

Directions at marthastewart.com

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