Spanish Style Chicken with Saffron Rice

Spanish Style Chicken with Saffron Rice (estimated preparation + cooking time 45 minutes)

Ingredients (for 6 people):

12 pcs of chicken

1/2 cup dry white wine, (eg Pinot Grigio) of good quality

1 cup chicken broth

1 small red bell pepper

1 small green bell paper

9 cloves of garlic

2 whole shallots

1/2 of a large white onion

About 12 olives, pitted

4 whole canned tomatoes with the juice

2 teaspoons of tomato paste

1 bay leaf

Olive oil for cooking

Salt, pepper and (brown) sugar

1 1/2 tablespoons of all purpose flour

A pinch of saffron

Preparation:

- Slice the peppers and white onion.

- Mince the shallots and garlic

- Crush the canned tomatoes, and mix in the tomato paste

- Sprinkle salt and pepper over the chicken and coat it with the flour

- Dust out the extra flour

- In a skillet, heat two tablespoons of oil

- Lightly brown the chicken and take it out

- In the same oil put in the minced garlic and minced shallots and sautee until translucent in color

- Add the bell peppers and sliced onions, sprinkle some salt.

- Wait till it looks "fried" (not just "brown")

- Add the tomatoes and let it cook until it is reduced.

- Add the wine, the chicken broth, little salt and little sugar and saffron and mix

- Put in the chicken on top of that and cover the skillet

- Let it cook until you see the oil on top, the chicken is soft, and the gravy is reduced, stirring from time to time to avoid burning at the bottom

- Serve it hot with saffron rice and bread