Arroz con Pollo

Ingredients:

• 1 1/2 15oz cans (3 cups) chicken broth;


• 1/4 tsp. saffron;


• 2 1/2 lbs. chicken (I like legs and thighs);


• 4 Tbsp. olive oil;


• 1 tsp. paprika;


• 1/2 tsp. garlic salt;


• 1/2 tsp. dried oregano;


• 1 large onion, chopped;


• 8oz fresh mushrooms, sliced;


• 1 can tomatoes, diced;


• 1 1/2 c. rice, uncooked;


• 1/2 tsp. saltpepper.

Instruction:

Bring broth to a boil, add saffron, stir. Set aside.Coat chicken pieces with mixture of 2 Tbsp. oil, paprika, garlic and oregano. Heat remaining 2 Tbsp. oil in large skillet with a lid. Sauté chicken until golden. Set aside. (I like to brown the chicken on my gas grill instead)Sauté onion and mushrooms in skillet until onion is almost soft. Stir in tomatoes, salt and pepper. Add rice and toss until coated.Add broth and chicken. Bring to a boil, lower heat, cover and simmer until chicken is tender and rice has absorbed liquid (20 - 30 minutes).