1/2 c. olive oil
1 med. onion, finely chopped
2 garlic cloves, chopped
2 chickens, cut up
1 c. canned plum tomatoes
1 1/2 c. rice
1/4 tsp. saffron
3 c. chicken broth

Heat oil and saute onion and garlic. Remove and drain on paper towel. Add chicken to oil and when browned remove from pan.

Return onion and garlic to pan and add rice; stir. Add tomatoes, saffron, broth, and chicken. Simmer, covered until rice has absorbed all liquid, about 1 hour.