In a small bowl, soak saffron threads in 1/4 boiling water.
Sprinkle some salt and black pepper to season chicken on both sides.
In a pot over medium-high heat, pour two tablespoons of olive oil and heat.
Add chicken tenders and lightly brown on both sides. Remove and set aside.
In the same pot add remaining oil sauté onions for 2 minutes.
Add garlic and sauté for another 30 seconds.
Turn heat off and remove the pot from heat.
Preheat your oven to 350F.
If your pot can go to the oven continue with the recipe in the pot otherwise empty pot into a baking dish.
Add rice, turmeric, paprika, salt and the saffron with its water.
Mix them all well.
Mix in frozen peas and return chicken to the pot.
Pour in chicken broth and boiling water. With a spoon try to mix everything so the chicken is covered with the cooking liquids.
Cover and bake in the middle rack of your oven for 30-40 minutes.
Let it rest for 10 minutes then fluff with a rubber spatula.