Chicken Soup

Directions

• In a large pan, heat oil over medium heat.
• Add the chicken cut into pieces and season with salt, pepper, saffron and paprika. 
  Saute until the chicken is browned on all sides. 
  Remove the chicken from the pan and set aside.
• In the same pan, add a little more oil, if necessary, and sauté the onion, garlic, peppers and tomatoes until soft.
• Add the rice to the pan and saute for a few minutes, stirring so that the rice is well mixed with the spices.
• Return the chicken to the pan, mixing it with the rice and vegetables.
• Add enough hot water to cover everything, about 3 to 4 cups depending on the brand of rice. 
  Season with salt, pepper and paprika.
• Let the chicken cook over medium-low heat, with the pan half-covered. 
  As the water evaporates, stir occasionally to prevent it from sticking to the bottom of the pan.
• When the rice is cooked and the liquid has been absorbed, turn off the heat. 
  If necessary, add more hot water during cooking.
• Sprinkle chopped parsley over the chicken before serving.
• Serve the chicken hot, accompanied by green salad, farofa or other accompaniments of your choice.