In a large skillet, cook the chicken, patted dry, with the garlic, the black pepper, the cayenne, and the paprika in the oil, covered, over moderate heat for 15 minutes on each side. Drain off all but 2 tbsp of fat from the skillet, add the wine, and cook the chicken, covered, for 1 minute. Transfer the chicken to a serving dish, nap it with the sauce, including the garlic cloves, and serve it with the saffron rice. Serves 4.

For rice:
Saute the onion in a 2 qt saucepan.
Heat up the broth in microwave (45 seconds on HIGH). When warm, add saffron and stir. Let sit for a moment.

Add rice and saute for 1 minute, making sure to coat each grain of rice. Add broth and bring to a boil. Lower and simmer, for 20 minutes. When fully cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork.

To serve: Place 1/2 cup of rice on plate. Place 2 pieces of chicken on plate, next to rice. Drizzle sauce and garlic cloves over chicken.

Risa's notes:
* I cut the fat considerably. I used 2 tbsp oil to saute and then I took the chicken out, drained it on paper towels, removed most of the fat and then replaced the chicken in the pan and continued the recipe.
** I used chicken broth instead of wine.

From: Gourmet, July 1990 issue, p. 113
Posted By: RisaG,radiorlg@home.com. Via: Chile Head Mailing List
Post Date: Mon, 18 Dec 2000