Poppy'S Spanish Chicken And Rice - cooking recipe

Ingredients

2 chicken breasts
3 chicken legs and thighs
1/2 c. olive oil
2 Tbsp. sherry
1/2 c. chopped onions
1 green pepper, chopped
1 c. long grain rice
1 1/2 c. chicken broth, boiling
1 tsp. garlic powder
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
pinch of saffron
2 medium tomatoes, peeled, seeded and quartered
1/4 c. Parmesan cheese

Preparation

Rinse and dry chicken.
Heat oil in skillet until haze forms above it.
Reduce heat and brown chicken well on all sides; remove form pan, drizzle with sherry.
Add vegetables to oil; cook until limp.
Add rice and saute until opaque and coated with oil.
Add chicken broth and seasonings, return to boil.
Pour rice mixture into 2 1/2-quart greased casserole; top with browned chicken. Cover and bake at 350\u00b0 for 45 minutes.
Bake 15 minutes with cheese sprinkled on top.