Arroz con Pollo Recipe with Avocados From Mexico

Ingredients

• 1/4 t. saffron threads, crumbled
• 1 T. boiling water
• 1/4 c. thinly sliced red onion
• 1/4 c. freshly squeezed lime juice
• 2 T. olive oil, divided
• 1 t. kosher or sea salt, divided
• 2 ea. boneless, skinless chicken breasts, cut in half crosswise
• 1/2 c. chopped white onion
• 1 ea. red bell pepper, chopped
• 1/2 c. chopped roma tomato
• 1 ea. jalapeño or serrano chile, stems and seeds removed, finely chopped
• 2 ea. garlic cloves, finely chopped
• 1/4 c. capers, drained
• 1/2 t. ground cumin
• 1/2 t. ground paprika
• 1/8 t. ground turmeric
• 2/3 c. long-grain brown rice, rinsed
• 1-1/2 c. unsalted chicken broth
• 2 ea. bay leaves
• 1/4 c. scallions, white and light green parts thinly sliced
• 1/4 c. chopped cilantro
• 1 ea. ripe Avocado From Mexico, halved, pitted, meat scooped out and sliced
• 1 ea. lime, cut into wedges