1 (2 1/2 lb.) fryer, skin removed, quartered
1/4 c. vegetable oil (corn or soy)
1 sm. onion, finely chopped
1 clove garlic, minced or chopped
1/4 c. tomato sauce
1/8 tsp. saffron or 3 tbsp. curry powder
2 1/2 c. chicken broth or 3 bouillon cubes, dissolved in 2 1/2 c. boiling water
1 c. uncooked rice

Brown chicken pieces in hot vegetable oil in frying pan or Dutch oven. Add onion and garlic. Cook until tender. Dissolve saffron in chicken broth and together with tomato sauce; pour over chicken. Cover and cook at medium heat on top of stove for 20 minutes. Add rice and stir well. Cover and simmer 30 minutes or until all the liquid has been absorbed and the chicken is tender.