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Arroz Con Pollo

check, ethnic, mexican

1/2 cup olive oil
1 each frying chicken cut up
1 each small onion chopped
1 each clove garlic, minced
1 single salt and pepper to taste
1/4 cup tomato sauce
1/8 teaspoon saffron (powdered)
2 1/2 cup chicken broth
1 cup uncooked rice

Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.

Yield: 6 servings

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