Arroz con Pollo VI

Means "rice with chicken"; this is a dish made with rice, chicken, tomatoes, green peppers, seasonings and sometimes saffron.

Ingredients
1 1/2 15-oz cans (about 3 c.) chicken broth 1/4 tsp. saffron (optional) 1 two-and-a-half-pound chicken, cut into 8 serving pieces 4 tbsp. olive or other cooking oil 1 tsp. paprika 1/2 tsp. minced garlic 1/2 tsp. oregano 1 large onion, chopped 1/2 c. sliced fresh mushrooms or 1 3-oz. can sliced mushrooms, drained 1 c. finely chopped fresh tomatoes or 1 8-oz can (1 c.) tomatoes, cut up finely with a spoon 1 1/2 c. white rice, uncooked 1/2 tsp. salt fresh ground pepper to taste

Instructions
1. Bring chicken broth to a boil, sprinkle with saffron, and stir gently. Set aside. 2. Meanwhile, rinse chicken pieces in cool water and pat dry with paper towels. Coat chicken pieces with a mixture of 1 tbsp. oil, paprika, garlic, and oregano. Heat remaining 3 tbsp. oil in a large skillet with a lid. Saute chicken pieces until golden. Set chicken aside on a platter. 3. Sauté onion and mushroooms in the skillet until onion is almost soft. Stir in tomatoes. Add rice and toss until coated. 4. Add chicken broth, chicken pieces, salt, and pepper. Bring to a boil, lower heat, cover, and simmer until the chicken is tender and rice has absorbed liquid (20 to 30 minutes)