Spray a Dutch oven with nonstick cooking spray. Add onion and garlic. Cook over medium heat until onion is tender but not brown.
Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Stir in rice. Cover and simmer for 15 minutes more or until rice is nearly tender.
Meanwhile, cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or until rice and chicken are tender and shrimp turns pink. Makes 6 servings.