4-5 boneless chicken breasts, cut into pieces
1 c. olive oil
1 lg. onion, cut into thin slices
3 garlic cloves
1/2 green pepper, chopped
2 carrots, grated
Chopped parsley
1/2 tomato, chopped
2 stalks celery, chopped
Nutmeg
Saffron
Rice
1 c. white cooking wine

Saute onion and garlic cloves in oil, in Dutch oven, until light brown. Add celery and green peppers and stir until softened slightly. Add carrots, tomatoes, and parsley and stir together. Add a dash or two of nutmeg and about 4 shakes of saffron. Stir all together. Put chicken in and stir around for about 10 or 15 minutes.

Cover chicken with water and 1 cup cooking wine. Cover and cook for 30 minutes. Add rice (the amount depends upon how much liquid is left in the pan. Yes, I usually measure how many cups and add the appropriate amount of rice). Cook until rice is done. (This recipe was given to the Haftmann family by Philip's sister-in-law, Roseria, who is from Spain.)