In a large pot add the olive oil, onion, carrot and red bell pepper with a pinch of salt and cook until tender about 8 minutes and then add in the garlic and cook another 2 minutes.
Next, add in the chicken and season it with more salt and pepper and cook until no longer pink and then add in the rice and toss to combine.
Next, add in the saffron and chicken broth and stir, then reduce the heat and cover for about 15-20 minutes adding a little more broth if needed. The last 5 minutes add in the peas and mix well to combine.
The dish is so easy and delicious and the best part is you only use one pot!!! 🙂 Enjoy!