This is really good and actually pretty easy. Don’t let the number of ingredients intimidate you.

½ tablespoon salt
½ tablespoon black pepper
3 pounds chicken in pieces
2 cups white rum
½ cup lime juice
¾ cup olive oil
1 large onion, peeled and sliced
1 large green pepper, sliced
1 large red pepper, sliced
6 garlic cloves, minced
1 (15 ounce) can crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can of peas

Sprinkle salt and pepper on the chicken. Pour the rum and lime juice on the chicken and set aside.

Heat olive oil over large paella pan (sauté pan with at least 4 inch sides). Add onions, green peppers and red peppers. Sauté until tender. Then add garlic and then the crushed tomatoes. Simmer 3 minutes.

Divide the cooked vegetables and tomatoes into two large roasting pans. Add the chicken with marinade evenly into the two pans. Add the chicken broth, the saffron and the rice split between the two pans. Cover with foil and cook for 15 minutes in a 425 degree oven. Lower oven to 350 and cook until the rice has absorbed the liquid but the is still slightly wet. If you like the chicken a little browner, broil for two minutes. The chicken is very moist and falls off the bone so be careful for bones in the rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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