One Pot Spanish Chicken and Rice

Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Season the 500 g bone-in, skinless chicken thighs with 1 teaspoon salt, and ½ teaspoon ground black pepper. Brown on both sides, then transfer to a plate.
Add the remaining 3 tablespoons extra virgin olive oil to the pot. Add 1 red bell pepper, diced, and remaining ½ teaspoon salt, and sauté for a few minutes until the pepper begins to soften. Add 1 onion, chopped, and cook for about 5 minutes, until tender. Stir in 2 garlic cloves, minced, and cook for 1 minute, until fragrant.
Add 200 g runner beans and cook until they begin to soften. Stir in 2 bay leaves and ½ teaspoon smoked paprika, and cook for 30 seconds.
Add 3 small tomatoes, puréed, and simmer for 5 minutes. Pour in 50 ml sherry wine and simmer for a few minutes, until slightly reduced.
Return the chicken and any collected juices to the pot. Pour in 1.25 l chicken broth and stir in ¼ teaspoon saffron threads, 100 g green peas, and 300 g Spanish paella rice. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 17 minutes, stirring gently occasionally to prevent sticking. The rice should be tender with broth remaining, and the chicken should reach 74 °C in the thickest part, away from the bone.
Remove the pot from the heat, cover with a clean kitchen towel, and rest for 5 minutes, keeping the towel away from hot burners. Remove the bay leaves and serve promptly, spooning the chicken, rice, and broth into bowls.