This is Latin America's take on a nourishing chicken and rice dish. For a more authentic touch, add 6 to 8 soaked yellow saffron threads to the rice while it is cooking.

1. Cut the chicken thighs into thin strips about 1½ inches long and ⅛ inch wide. Place the chicken strips in a bowl and stir in the salt and black pepper.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the chicken. Let the chicken brown briefly, then stir-fry until it turns white and is nearly cooked through. Remove and drain in a colander or on paper towels.

3. Heat 2 tablespoons oil in the wok or skillet and add the garlic and red peppers. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion while you are stir-frying.

4. Add 1 tablespoon oil in the middle of the pan. Add the rice and stir-fry, stirring it in the oil for a minute until it begins to turn golden brown. Add the bell peppers and stir-fry for 1 minute or until the peppers are tender but still crisp, adding 1 or 2 tablespoons of the chicken broth if the vegetables begin to dry out.

5. Add the chicken broth and bring to a boil. Stir in the tomato sauce. Return the chicken to the pan. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.