Roast 2 red peppers in oven at ~500 ˚

Set oven to 350 ˚
Brown in olive oil over medium heat

•    2-3 chicken breasts, uncut (~1 lb) (both sides 6-10 min)

Set aside
Sautee in juices (med to high heat)

• 1 jumbo yellow onion, chopped
• 2 roasted red peppers, chopped
• 3 minced garlic cloves

until onions translucent

Stir in

• 1/4 t saffron
• 1.5 c + japanese short grain rice
• chopped marjoram