Simple Saffron Chicken

1 tablespoon vegetable oil
4 chicken drumsticks
1 small red capsicum, diced
1 red onion, finely chopped
400 g tin diced tomatoes
1/4 teaspoon ground saffron
2 teaspoons sweet paprika
1/2 cup chicken stock

Season the chicken with salt and pepper. Heat half of the oil in a deep frying pan on high heat. Cook the chicken in the oil until browned. Remove the chicken from the pan to a plate with some paper towel to soak up the oil.

Reduce the heat and add the remaining oil. Add the onion and capsicum and cook gently for five minutes. Add the paprika, wait a moment, then add the tomato. Simmer for two minutes.

Take the chicken off the paper towel and add it to the tomato mixture in the pan. Add saffron and stir. Season with salt and pepper, Return chicken to pan and add saffron. Stir to combine. Season with salt and pepper, then add water and stir. Bring to the boil, cover with the lid and reduce heat. Simmer until chicken is tender, turn the heat off and allow to stand for five minutes while you set the table. Serve with rice or potatoes.