Instructions: Heat the oil in a large frying pan. Season the chicken with salt and pepper and place it in the hot oil, skin side down first. Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside. Add the onions to the oil and cook slowly until softened but not colored. Add the paprika and cook about 2 minutes, stirring frequently until the paprika loses some of its red color. Add the garlic and the tomatoes. Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the tomatoes. The mixture should be of dropping consistency when done. Add the rice, water, and saffron and stir together. Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly, and cook for about 20 minutes. Remove chicken and add the peas and parsley. Cook a further 5 to 10 minutes, or until rice is tender. Combine with the chicken to serve.

Prep time: 20 - 25 minutes

Cooking Time: 25 - 35 minutes

Saffron is frequently used in Spanish recipes. While it is expensive, it gives rice and sauces a rich golden color and delicate taste.

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