Spanish Chicken & Rice

Preheat oven to 400°F (200°C).

Soak saffron in a small bowl in a ¼ cup (50 mL) of warm water.

Heat the olive oil over medium high heat in a flame proof casserole and sauté onion, stirring until clear and golden. Then add zucchini and tomatoes and cook, stirring frequently until most of the liquid evaporates.

Add the rice to the casserole and stir. Add the saffron with the soaking liquid, the remaining water and the salt and pepper.

Tie 2 sprigs of thyme and parsley together with a bay leaf with kitchen string and place in the rice mixture in casserole. Place the chicken pieces on top. Cover and bring to a boil. Let boil for a minute.

Take the casserole and place in oven and bake for approximately 45 minutes until the liquid is absorbed, the rice is tender and the chicken is cooked through and internal temperature reaches 165°F (74°C).

Remove cover and sprinkle frozen peas and red pepper on top. Cover and let the heat from the casserole steam the vegetables for a few minutes then serve.