Chicken with Rice

*taken from "Weight Watchers New Complete Cookbook"

1 1/2 pounds bone-in chicken parts (breasts, drumsticks, and thighs), skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil
1 red bell pepper, chopped
2 celery stalks, sliced
1 onion, chopped
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup reduced-sodium chicken broth
1/3 cup long-grain white rice
1/2 teaspoon dried oregano
1/2 teaspoon saffron threads, crushed (I didn't used- this is expensive)
1 cup frozen green peas
1/4 cup chopped cilantro


Preheat oven to 350.

Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.

Add bell pepper, celery, onion, and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth, bring to boil. Stir in rice, oregano, and saffron; add to chicken.

Bake, covered, 25 minutes; sprinkle with peas. Bake covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes (in addition to the first 25).  Serve sprinkled with cilantro.