In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
Garnish with peas, pimientos, and parsley and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nicholas Vasquez, Azucar, Jersey City, NJ