Arroz con Pollo Castillane

Makes 6 servings.

Ingredients

 * 2 1/2 pounds choice Chicken pieces
 * flour, salt, ground black pepper
 * 1/4 cup olive oil
 * 1 cup chopped Onion
 * 3 cups chicken broth
 * 1 cup uncooked rice
 * 3 fresh tomatoes, sliced
 * 1 medium bay leaf
 * 2 whole cloves
 * 2 tablespoons chopped fresh parsley
 * 1/8 teaspoon saffron
 * 1/4 cup sherry or Madeira
 * 1/2 green pepper, slivered
 * 1/2 red pepper, slivered

Directions

 * 1) Dredge Chicken pieces in flour, salt, and pepper.
 * 2) Lightly brown Chicken in oil, turning often to prevent burning.
 * 3) Remove Chicken and drain of all but 1 tablespoon drippings.
 * 4) Add Onion to drippings and cook until tender but not brown.
 * 5) Stir in chicken broth and rice.
 * 6) Return Chicken to skillet and place tomatoes on Chicken.
 * 7) Add bay leaf, cloves, parsley and saffron.
 * 8) Heat to boiling. Reduce heat; cover with tight-fitting lid and simmer for 45 minutes, or until Chicken is tender. All liquid will not be completely absorbed by rice.
 * 9) Just before serving, add wine and garnish with slivered peppers.