Basque Chicken and Rice

• 1 (2 1/2 lb) frying chicken, cut up
• 1 teaspoon paprika
• 18 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 2 tablespoons olive oil or 2 tablespoons other oil
• 2 slices bacon, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 green pepper, cut into 1 inch pieces
• 1 cup long grain rice, uncooked
• 1 tomatoes, diced
• 2 12 cups chicken broth (or less)
• 14 teaspoon saffron (optional)
• salt (optional)

1. Rinse chicken parts and pat day.
2. Combine the paprika, cayenne and pepper; rub into chicken.
3. Heat oil in a large, heavy pot.
4. Brown chicken quickly and then remove.
5. In same pot, saute the bacon, onion, garlic and pepper until softened slightly.
6. Pour off all but 2 tbsp fat.
7. Add rice.
8. Stir and cook for few minutes.
9. Stir in the tomato, chicken broth, saffron and salt.
10. Add the chicken pieces.
11. Bring to a boil and then lower the heat to a simmer.
12. Cover and cook for 30 minutes over medium heat.
13. Serve.

chicken, paprika, cayenne pepper, black pepper, olive oil, bacon, onion, garlic, green pepper, long grain rice, tomatoes, chicken broth, saffron, salt

Taken from www.food.com/recipe/basque-chicken-and-rice-111358 (may not work)