Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

INGREDIENTS

• 2 teaspoons paprika
• Garnish: chopped fresh flat-leaf parsley
• 1 cup frozen peas (not thawed)
• 1 tablespoon olive oil
• 1 3/4 cups chicken broth
• 1 1/4 cups dry white wine
• 1 bay leaf (not California)
• 1 large red bell pepper, cut into 1/2-inch pieces
• 1/2 cup pimiento-stuffed green olives, coarsely chopped
• 4 garlic cloves, minced
• 1 large onion, chopped
• 3/4 teaspoon crumbled saffron threads
• 1 (14-oz) can diced tomatoes including juice
• 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
• 2 cups long-grain white rice