1 1/2 lbs. boneless skinless chicken breasts(cubed)
3 tbls. extra virgin olive oil
1 2 lb. can italian tomatoes w/basil
1 c. onions (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
1 c dried or fresh garlic (minced)
1/4 tsp. tumeric
3 pinch's of saffron
1 8 oz. can tomato sauce
1/2 c. chicken broth
2 lg. bay leaves
1 c. water
dash salt
1 tbls. butter or margarine
1 c. minute rice
Directions :
Wash chicken & remove any fat. Cube chicken. Set aside. Chop
onions. Set aside. Remove tomatoes from can & dice. To lg frying
pan add oil. Add chicken & lightly brown. Add onions. Stir. Add
tomatoe sauce, juice & basil from tomatoes, garlic, salt, pepper,
tumeric, broth, saffron, & bay leaves. Mix througherly. Simmer
for 1 hr. Stir often.
To small pot add water, salt, butter/margarine. Let come to boil
Add rice. Stir. When water evaporates, add rice to chicken. Mix
well. Serve.
