Chicken Paprika with Rice

Directions

1. 1
   Wash chicken pieces and pat dry with paper towels.
2. 2
   Drizzle chicken pieces with 1 tablespoon olive oil and sprinkle with paprika, garlic powder and oregano.
3. 3
   Heat remaining 3 tablespoons oil in a Dutch oven or heavy pan over medium-high heat.
4. 4
   Add chicken pieces, four pieces at a time and cook, turning once, until browned on both sides, about 5 minutes.
5. 5
   Transfer to a plate and set aside.Using the same pan, add onion and mushrooms and cook until soft, stirring occasionally. Stir in tomatoes and then add rice and stir constantly for a minute.
6. 6
   Add chicken broth, saffron and browned chicken pieces (plus accumulated juices). Season with salt and pepper. Stir to mix ingredients. Bring to a boil, reduce heat to medium, cover and simmer until the chicken is tender and rice has absorbed the liquid, about 25-30 minutes.