Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the chicken breast over some paper towels and pat dry, then cut into 1-inch (2.50 cm) bite-sized pieces, and then season with salt & pepper

Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 3 to 4 minutes per side to lightly brown the chicken, you don't need to fully cook it at this stage, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes, saffron, and season with salt & pepper, mix together, and then simmer for a few minutes

After about 4 minutes and the grated tomatoes have slightly thickened, add the pieces of chicken back to the pan, once again in a single layer, then add in the water, season with a kiss of salt, and add in the bay leaves, then turn it up to a high heat and give it a mix

Once the water comes to a boil, add in the rice, gently mix it together, then place a lid over the pan and lower it to a low heat

After simmering the rice for 15 minutes (which in my case was 3 minutes shy of the rice being cooked), we'll remove the lid and add in the frozen peas, all evenly spread out, and then place the lid back on the pan and simmer for another 3 to 4 minutes or until the rice is fully cooked through (check package instructions on the rice you are using), then remove from the heat

Squeeze 2 tsp (10 ml) of lemon juice over the rice, and using a fork, gently fluff the rice, serve directly out of the pan or transfer into serving dishes, enjoy!