Spanish saffron chicken and rice

1/4 cup extra-virgin olive oil

4 chicken thighs and 6 drumsticks

1 large red onion, finely chopped

3 teaspoons sweet paprika

14 oz. can diced tomatoes

1 1/4  cups paella or Arborio rice

1/2 teaspoon ground saffron

Heat 2 tablespoons of the oil in a

large, deep frying pan over high heat.

Season the chicken pieces well and

brown in batches. Remove the

chicken from the pan.

Reduce to medium heat and add the

remaining oil to the pan. Add the

onion and the diced pepper and

cook gently for 5 minutes. Stir in the

paprika and cook for 30 seconds.

Add the tomatoes and simmer for

1-3 minutes or until it thickens.

Stir 31/2 cups boiling water into the

pan, then add the rice and saffron,

Return the chicken to the pan and

stir to combine. Season. Bring to

a boil, then cover, reduce the heat

to medium-low, and simmer for

20-30 minutes or until all the liquid

has been absorbed and the chicken

is tender. Then allow to rest, covered, for

3-4 minutes before serving.

Serves 4

This recipe was very good and easy to make.  I bought my saffron a long time ago.  Way before I got lade off from work.

We're gonna take the dog to his Grand parents.  I think that he will enjoy that much better than a long three hour ride in the car.

Looks like we will be getting together with Jule on the 7/30 and the fifth of August.  That will be fun.

I was playing scrable the picture of the person that I was playing with looked like Pam Rogers my old work mate from the UW.  Well who ever she is she is kicking my butt!!!  I love games like this!!