2 lb bone-in, skin-on chicken thighs and drumsticks
3 cups chicken broth
1 lg onion, chopped
1 med green bell pepper, chopped
7 cloves garlic, minced
1 1/4 cups bomba or arborio rice
1 Tbsp tomato paste
1 med tomatoes, chopped
¼ cup dry white wine
1 cup lima beans
1 ½ cups green beans, trimmed and cut into 2 inch pieces
1 can artichoke hearts (13.5 oz), drained and halved lengthwise
Lemon wedges, for serving
Preheat oven to 400 degrees.
In a small bowl, mix Rumi paella blend with 1 tablespoon salt and 1 tablespoon oil. Rub mixture over chicken.
Combine saffron, broth, rosemary, and 1/2 teaspoon salt in a small pot. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. (If you do not have a paella pan, use a 15-inch skillet). Season chicken on both sides with salt. Andd chicken to pan, skin side down. Cook until golden brown, about 6 minutes. Turn chicken over and cook another 4 minutes or until browned. Occasionally turn pan to ensure even cooking. Transfer to a plate. Drain fat from the pan.
Return pan to medium-high heat and add remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook for 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
Transfer to the oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes.
Remove from the oven, cover with foil and let stand for 5 minutes. Serve with lemon wedges.