* 2 tablespoons Olive oil
* 1.35-1.6kgs Chicken pieces
* 1 medium Onion, finely chopped
* 1 Sweet pepper of any colour, seeded and chopped
* 3 Tomatoes, peeled and chopped
* Seasoning
* 1 litre Chicken stock
* Small pinch of Saffron, crumbled
* 400g long-grain Rice

===Method===
* To remove the starch for the rice, rinse in a sieve under cold running water until it runs clear. Allow to drain.
* Heat the Oil in a heavy Frying pan and sauté the Chicken pieces until they are golden on both sides.
* Transfer the Chicken to a flame-proof Casserole.
* In the Oil remaining in the pan, sauté the Onion and Pepper until they are soft.
* Add to the Casserole with the Tomatoes, seasoning, 425ml of the Chicken stock and the Saffron.
* Simmer, covered, over low heat for 30 minutes, turning the chicken pieces once to ensure they cook properly.
* Add the remaining stock to the Casserole, add the Rice and the reserved solids, stir to mix and bring a Boil over a fairly brisk heat.
* Arrange the Chicken pieces on top of the Rice.
* Reduce the heat, cover, and cook over a very low heat until the rice is tender and all the liquid has been absorbed, about 20 minutes.
* Serve directly from the caserole.

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