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

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.

Serving Size: 6