CUT THE CHICKEN, SEPARATE DRUMSTICKS, THIGHS, WINGS, BREAST. SPRINKLE IT WITH 1/2 TABLESPOON SALT. IN A NONSTICK POT, HEAT 1 AND 1/4 TABLESPOON OLIVE OIL , ADD THE CHICKEN AND LET IT COOK AT LOW HEAT FOR ABOUT 20 MINUTES.
IN A SEPARATE POT (CALDERO), COOK THE REMAINING CHICKEN (BREAST BONES, RIBS,AND BACK) WITH 3 CUPS OF WATER AND 1/4 TABLESPOON OF SALT. LET IT COOK FOR 20 MINUTES.
REMOVE THE CHICKEN FROM THE OIL, (SAVE THE POT WITH THE OIL TO USE IT LATER). USING TWO FORKS SEPARATE THE MEAT FROM THE BONES.
ADD TO THE POT WITH THE OIL TOMATO, ONION, RED AND GREEN PEPPER, GREEN OLIVES, ALL CUT IN SMALL PIECES, ALSO ADD CAPERS, LEMON JUICE, MINCED GARLIC, SPRIG OF THYME, AND 1/2 TABLESPOON OF OLIVE OIL, SPRINKLE IT WITH THE REMAINING 1/4 TABLESPOON OF SALT. COOK IT FOR 10 MINUTES AT LOW HEAT. ADD CHICKEN BROTH, WASHED RICE, SHREDDED CHICKEN, PEAS, CARROTS, CUMIN, SAFFRON, YELLOW COLORING, AND THE REMAINING 1/4 TABLESPOON OF OLIVE OIL. STIR IT GENTLY, LET IT COOK AT MEDIUM HEAT UNTIL THE LIQUID IS DRIED. COVER THE POT WITH A PAPER TOWEL AND THE LID, LET IT COOK FOR 15 MINUTES AT LOW HEAT.