Arroz Con Pollo (baked Chicken And Rice)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 chicken, cut up into 8 pieces
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 tomatoes, peeled and cut in eighths
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1 bay leaf
• 1 teaspoon fresh oregano (or 1/2 tsp dried)
• 1/2 teaspoon red cayenne pepper
• 1/8 teaspoon saffron (optional)
• 1 cup uncooked long grain rice (not minute rice)
• 10 ounces frozen green peas, cooked and drained
• pimientos or roasted red pepper (to garnish) (optional)

Recipe

• 1 sprinkle chicken with salt and pepper.
• 2 in large oven proof skillet, heat oil over medium heat.
• 3 add chicken, brown on all sides, turning as needed for about 20 minutes.
• 4 remove chicken.
• 5 add onion, green pepper, tomatoes, garlic and rice.
• 6 saute 5 minutes, stirring frequently, until lightly browned.
• 7 stir in broth, bay leaf, oregano, cayenne pepper and saffron.
• 8 bring to a boil.
• 9 if skillet isn't oven proof or large enough, transfer to a 13 x 9 x 2 baking dish.
• 10 arrange chicken on top.
• 11 cover with lid or aluminum foil.
• 12 bake in 375 oven for 25 minutes or until chicken and rice are both tender.
• 13 add peas, and pimento or red peppers (if using) on top.