In a large casserole, heat oil olive.

Add the chicken and FRY slowly in a low to

medium temperature. Peel tomatoes and cut into medium sized chunks. Add
to the pan. Heat the mixture for a few minutes. Cut the garlic into pieces tiny
ones and add to the mixture. When the tomatoes seem invisible add laurel. (If
galerai seafood adds those very slowly) After 10 minutes add the rice and
water. FRY for 25 minutes until the water is embedded. In the middle of the
time add the Saffron. Mix with care. After 25 minutes the switch off stove and
cover the pan for 5 minutes. It is served immediately