Preparation / Directions:
Snap off and discard tough ends of asparagus. Cut off tips in 2 inch lengths and set aside. Cut stalks 1/4 inch thick. Cut broccoli into florets and set aside with asparagus tips. Cook asparagus and broccoli in a pan of boiling water for 3 minutes or until barely tender. Drain and set aside.
Season chicken with salt and pepper. Roll in flour and shake off excess. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove chicken from pan and set aside.
Add the remaining tablespoon oil to pan. Add zucchini and cook over medium high heat 4 or 5 minutes or until lightly browned. Remove from pan with a slotted spoon and set aside.
Add onion and garlic to pan drippings. Stir once, add wine. Then cover and cook over low heat for 10 minutes or until onion is soft and liquid has been absorbed. Stir in tomatoes and cook, uncovered, for 4 minutes. Stir in rice and cayenne.
Transfer rice mixture to a 4 quart casserole. Add asparagus and broccoli, chicken, zucchini, and roasted bell pepper. At this point, you can cover and refrigerate up to 8 hours
In a pan, bring chicken broth and water to a boil. Stir in saffron. Pour over rice mixture. Tightly cover casserole with foil. Bake in a preheated 350 F oven for 40 minutes. Add the peas and stir gently into the rice with two forks. Cover and bake for 10 or 15 minutes more minutes or until rice is tender and all liquid is absorbed.