Paella with Chicken

Ingredients:

• 2 cups short grain white rice:  Spanish Calasparro or Italian Arborio
• 4 cups chicken broth, preferably homemade
• 1 whole chicken, cut into sections
• 10-15 saffron threads
• 1/2 onion, diced
• 1 large ripe tomato, diced
• 1 green pepper, diced
• 2 garlic cloves, pressed or diced
• Roasted red peppers, sliced, to garnish on top
• Extra virgin olive oil

Method:

1. Preheat your oven to 400°F.
2. In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides.  6-8 minutes per side.  Set aside.
3. While the chicken is frying, bring the chicken broth to a simmer and add the saffron.  This will release the color of the saffron to the stock.  Keep it at a simmer until ready to pour over the rice.

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