Chicken With Rice

• 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

1. 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.

olive oil, onion, garlic, allpurpose, cayenne pepper, chicken breasts, italian tomatoes, chicken broth, powdered saffron, salt, longgrain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53710 (may not work)