Chicken and Yellow Rice
Season chicken breasts with Columbia Restaurant seasoning or salt, pepper and garlic powder. Brown in oil until golden brown. Set aside.
For Soffrito, over medium heat, sauté onions, garlic, diced tomatoes and green peppers in the pan with the chicken remnants with a little olive oil until the vegetables are soft. Add pinch of saffron, ground in a mortar and pestle.
Turn heat up, and add chicken broth and rice. Boil.
Add chicken. (You can also add ham, chorizo and/or artichokes at this point to increase the depth of flavor.) Cover pot with a lid or foil and put in 400 degree oven for 30- 45 minutes until rice is soft and chicken is cooked through.
Top with peas and pimentos and serve.