Chicken with Saffron and Peas

	Ingredients

	• 30 ml /2 Tbsp oil • 900 gm -1.5kg/2-3 lb chicken, cut into 8 pieces and skinned if desired • salt and pepper • 1 sm onion, finely chopped • 10 ml /2 tsp paprika • 1 clv garlic, crushed • 8 x tomatoes, peeled, seeded and chopped • 300 gm /10z rice (uncooked) • 700 ml /1 1/4 pints boiling water • large pinch Baby Brand Saffron or 1.25 mL/1/4 tsp ground Baby Brand Saffron • 180 gm /6 oz frozen peas • 30 ml /2 Tbsp chopped parsley

	Preparation

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