Chicken With Rice - cooking recipe

Ingredients

2 tsp. olive oil or canola oil
1 large onion, chopped
4 cloves garlic, minced
1/4 c. all-purpose flour
1 tsp. cayenne pepper
2 chicken breasts, skinned, boned, halved and cut into quarters
1 (16 oz.) can plum Italian tomatoes, chopped
2 3/4 c. chicken broth (low sodium)
1/8 tsp. powdered saffron
1/2 tsp. salt or to taste
1 1/3 c. uncooked long-grain rice

Preparation

In a skillet, heat oil. Add onion and garlic. Saut 6 to 8 minutes or until onion is just tender. Combine flour and cayenne. Dredge chicken in flour mixture. Add to skillet and brown for 2 to 3 minutes on each side. Add tomatoes, chicken stock, saffron and salt. Bring to a boil. Stir in rice. Cover and simmer 30 to 45 minutes or until rice is tender and chicken is cooked. Serve at once. Makes 6 to 8 servings.