Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Dredge Chicken pieces in flour, salt, and pepper.
  2. Lightly brown Chicken in oil, turning often to prevent burning.
  3. Remove Chicken and drain of all but 1 tablespoon drippings.
  4. Add Onion to drippings and cook until tender but not brown.
  5. Stir in chicken broth and rice.
  6. Return Chicken to skillet and place tomatoes on Chicken.
  7. Add bay leaf, cloves, parsley and saffron.
  8. Heat to boiling. Reduce heat; cover with tight-fitting lid and simmer for 45 minutes, or until Chicken is tender. All liquid will not be completely absorbed by rice.
  9. Just before serving, add wine and garnish with slivered peppers.

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