Chicken Paella al señorito

Season the chicken with salt and pepper and set aside.

Sauté the garlic, peppers and onion until transparent.

Grate the tomato and add it with the peppers and sauté for 15 minutes over very low heat and stirring.

Mix the rice with the vegetables and sauté until it becomes transparent (1 or 2 min). Add the chicken.

Add the saffron and the broth and stir. Two of broth for each one of rice. Season and bring to the boil over high heat for 5 minutes and then over low heat for 11 minutes.