A classic Latin American dish of chicken and rice cooked together with vegetables and spices.
Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken on all sides, about 5 minutes per side. Remove chicken from pot and set aside.
Add onion, garlic, and bell pepper to the pot and cook until softened, about 5 minutes. Stir frequently.
Add tomato, saffron, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add rice and return chicken to the pot. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
Stir in cilantro before serving.
For extra flavor, use bone-in, skin-on chicken thighs.
If you don't have saffron, you can substitute turmeric for color.
Serve with a side of black beans and plantains for a complete meal.