Piquillo Pepper-Braised Chicken with Cannellini Beans and Peas | Williams Sonoma

Ingredients

• 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces 
• Kosher salt and freshly ground pepper, to taste 
• 1 Tbs. vegetable oil 
• 1 jar (16.3 oz.) fire-roasted piquillo pepper weeknight braising sauce 
• 1 can (15 oz.) cannellini beans, drained and rinsed 
• 1 cup frozen peas, thawed 
• 1 Tbs. olive oil 
• 1/4 cup finely chopped yellow onion 
• 1 1/2 cups long-grain white rice 
• 2 1/4 cups water 
• 1/4 tsp. saffron threads, crumbled 
• 1 tsp. kosher salt 
• 1 Tbs. chopped fresh flat-leaf parsley