A rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
A 3 1/2-pound chicken, cut into serving pieces
2 onions, chopped
2 small green bell peppers, chopped
3/4 pound plum tomatoes peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons papri
Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle.
Remove the saucer and the rack and crumble the saffron in the saucer.
In a large heavy skillet heat the oil