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A classic chicken with rice dish.

1/4 teaspoon saffron threads

1/4 cup olive oil

3 1/2 pounds chicken, cut into serving pieces

2 onions, chopped

2 small green bell peppers, chopped

3/4 pound plum tomatoes, peeled, seeded, and chopped

2 garlic cloves, finely minced

4 teaspoons paprika

3 cups short grained rice

6 cups chicken broth

1 cup thawed frozen peas

1/4 cup minced fresh parsley leaves

1. Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove from heat and crumble saffron in the saucer. Set aside.
2. In a large heavy skillet heat the oil over medium-high heat until it is hot, and reduce the heat to medium-low heat. Fry chicken for 15 to 20 minutes, turning to brown all sides, until cooked through, transfer to a bowl.
3. Pour off all but 3 tablespoons of the fat from the skillet, add the onions and bell peppers and cook over medium heat heat, stirring occasionally, until the vegetables are softened.
4. Add the tomatoes, garlic, paprika, and the saffron. Cook the mixture, stirring, for 1 minute. Add the rice and cook, stirring for 3 minutes. Add the broth, heat and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish; arrange the chicken over it.
5. Bake a preheated 325* F (160*C) oven for 15 minutes, remove from oven and sprinkle the peas over all. Return to oven and continue baking for 5 to 10 minutes more, or until the liquid is absorbed and the rice is done.
6. Sprinkle with the parsley and serve.

Serves 6.