Chicken And Rice Valencia

• 2 to 3 lb. chicken, cut up
• 1 onion, diced
• 1 (10 oz.) can tomatoes
• 3/4 c. water
• 1 c. drained stuffed olives
• 1 pkg. Spanish rice
• 1/4 c. sliced celery leaves
• 1/4 c. olive oil
• 1 small green pepper, slivered
• 1 bay leaf
• 1/16 tsp. ground saffron (optional)
• 1/2 c. chopped celery

1. Saute chicken pieces 1 minute in hot olive oil in Dutch oven. Add onion, pepper, tomatoes, bay leaf, water, saffron and olives. Cover and cook over low heat about 45 minutes or until chicken is tender.
2. About 25 minutes before chicken is done, prepare rice as directed on package.
3. Just before serving, add celery and celery leaves.
4. Serve chicken on rice and spoon sauce on top.
5. Serves 4.

chicken, onion, tomatoes, water, olives, spanish rice, celery, olive oil, green pepper, bay leaf, ground saffron, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999359 (may not work)