date:May 29, 2014
1-2 mins.
5. Stir in rice, then paprika, and cook for 2 mins, or until pan is dry and rice is coated with oil.
6. Add warmed saffron water to the pan and stir to evenly combine. Add the chicken back to the pan, arranging in a single layer, evenly spaced and bring to a simmer over high heat.
7. Once pan comes to a full simmer, remove from heat, sprinkle with tomato and season with salt and pepper. Place in oven and cook, uncovered, for 25-30 mins, or until the rice is tender and chicken is coo