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Season chicken pieces with thyme, salt and pepper.
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Heat 1 tablespoon oil in a large pot on medium heat. Add chicken pieces and saute until lightly browned; remove to a plate,
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Place saffron in a small bowl and cover with a little water.
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Heat remaining tablespoon of oil in pot. Add sausage, onion, pepper and garlic; saute until onions are translucent. Add rice and saute another 2 minutes. Add tomato, paprika, chicken broth and saffron with soaking liquid. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes.
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Add chicken pieces back to pot and sprinkle in peas. Cover and continue to cook another 10 minutes on low, stirring gently a few times to make sure bottom doesn't burn.