Arroz a la valenciana. Rice with chicken

A very filling and full of fragrances rice and chicken stew à la mediterranian cuisine. Quite easy to make, doesn't require a lot of special spices or complicated techniques. What I found most amazing is that the rice did not stick to the pan:)
For the one I made I took:

5 chicken drumsticks
1 sausage for frying
apr. 400 g rice
apr.450 ml water
50 ml dry white wine
1 onion
4 small bellpeppers
3 medium tomatoes
4 garlic cloves
2 bay leaves
paprika flakes (aleppo pepper)
black peppers
salt
pinch of saffron (you can substitute with curry, though, the taste is different, but the same colour)
parsley
olive oil

In wide baking pan (better special paella one, of course) on olive oil fry chicken from all sides, but not until it's done. Put sausage there, after they have turned light brown, take them out.
In the same oil put onion, garlic, bay leaves, paprika and then tomatoes. After a couple of minutes add rice with saffron and dry wine. When boils, add water.
Preheat the oven 200C.  Put nicely chicken drumsticks and bellpeppers (which beter to use without skin) and place the pan into the oven for 15 min. Then add sausage and possible some more water, return for 10 more minutes.
Serve with parsley.