3 lb chicken parts, breast, leg, and thigh

Cooking sherry

1 1/4 cup rice

1/4 cup olive oil

1 medium onion, chopped

1 medium pepper, chopped

14 oz can of chicken broth

Salt

Cracked black pepper

2 bay leaves

Saffron

1 1/2 tsp garlic powder

2 fresh tomatos, cut into large pieces

1/2 cup parmesan cheese

In a large pan or dutch oven, heat the olive oil and brown the chicken on all sides,

Remove the chicken and save on a plate. Drizzle a tbsp or two of sherry over the chicken.

Cook the chopped vegaeables until limp,

Push the vegetables to the edge of the pan. Put the rice in the pan and cook until opaque, stirring often. Do not brown the rice!

Add the chicken broth to the rice and stir. Add salt, pepper, bay leaves, garlic powder, and a few good pinches of the saffron. Bring to a simmer.

Preheat the oven to 325. Rub the inside of an oven proof dish or casserole with a thin coating of olive oil. Pour the contents of the pan into the dish. Arrange the chicken on top and pour in the liquid from the plate. Cover and cook for 45 minutes.

Remove from the oven. Spread the pieces of tomato over the chicken. Sprinkle the cheese over the top. Put back in the oven for 15 minutes.

Remove and serve.