Ingredients

• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• ½ teaspoon saffron threads, crushed
• 3 tablespoons olive oil
• 8 (6 ounce) skin-on, bone-in chicken thighs, divided
• 1 teaspoon black pepper
• 1½ teaspoons kosher salt, divided
• 1½ cups chopped yellow onion
• 1½ tablespoons chopped fresh thyme
• 5 cloves garlic, minced
• 1½ cups uncooked bomba rice
• ⅓ cup dry white wine
• 3 cups unsalted chicken stock
• 2 cups frozen green peas
• 1 red bell pepper, torn into pieces
• 3 tablespoons chopped fresh flat-leaf parsley
• lemon wedges