ARROZ CON POLLO

1 chicken (3lbs.)

2/3 cups olive oil

½ onions

1 sprig parsley

1 green pepper

2 cloves garlic

12 small tomatoes

4 cups chicken broth

1 cup dry wine

2 tablespoon salt

½ teaspoon saffron

½ teaspoon cumin

¼ teaspoon black pepper

1 1b. rice

1 can red peppers

1 small can asparagus

Cut chicken into eight pieces and fry in hot oil till golden brown.
Remove chicken and fry the onion, parsley, garlic, green pepper in the same oil.
Return the chicken to a pan adding the broth, and boil until chicken begins to soften.
Add the wine, salt, toasted saffron, cumin, pepper, the water from the red peppers and asparagus.
Bring to a boil and add the washed rice.
Cook over low heat or in a 400 degree oven for 30 minutes.