Basque Chicken and Rice

Easy one pan dish, serve with sourdough bread and corn on the cob.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (2 1/2lb)  frying chicken, cut up
• 1  teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 2  tablespoons olive oil or 2  tablespoons  other oil
• 2  slices bacon, diced
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  green pepper, cut into 1 inch pieces
• 1  cup long grain rice, uncooked
• 1  tomatoes, diced
• 2 1⁄2 cups chicken broth (or less)
• 1⁄4 teaspoon saffron (optional)
•  salt (optional)

Directions

1. Rinse chicken parts and pat day.
2. Combine the paprika, cayenne and pepper; rub into chicken.
3. Heat oil in a large, heavy pot.
4. Brown chicken quickly and then remove.
5. In same pot, sauté the bacon, onion, garlic and pepper until softened slightly.
6. Pour off all but 2 tbsp fat.
7. Add rice.
8. Stir and cook for few minutes.
9. Stir in the tomato, chicken broth, saffron and salt.
10. Add the chicken pieces.
11. Bring to a boil and then lower the heat to a simmer.
12. Cover and cook for 30 minutes over medium heat.
13. Serve.