Arroz Con Pollo -- Mi Favorito

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 (2 1/2 lb) roasting chickens
• 2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 4 teaspoons salt
• 1/2 cup olive oil
• 1 green pepper
• 2 cups onions, chopped
• 1 clove garlic, crushed
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon saffron thread
• 2 cups rice, raw
• 1 (28 ounce) can tomatoes, undrained
• 1 (13 ounce) can chicken broth
• 10 ounces frozen green peas
• 1/2 cup pimento stuffed olive, sliced
• 1 (4 ounce) can pimientos

Recipe

• 1 cut each chicken in 6 pieces.
• 2 wash and wipe dry.
• 3 combine oregano, pepper, and 2 tsp salt.
• 4 sprinkle chicken with mixture.
• 5 let stand 10 minutes.
• 6 in dutch oven, heat olive oil over med heat.
• 7 brown chicken, a third at a time, until golden brown.
• 8 turning often with tongs.
• 9 this takes about 30 minutes.
• 10 preheat oven to 350°f.
• 11 cut pepper into quarters, then in lengthwise strips, 1/4 wide.
• 12 to drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
• 13 saute until onion in tender.
• 14 about 5 minutes.
• 15 crush saffron threads.
• 16 add saffron with 2 tsps of salt and the rice to the dutch oven.
• 17 cook until rice is lightly browned.
• 18 about 10 minutes.
• 19 add undrained tomatoes and chicken broth.
• 20 arrange browned chicken pieces over rice mixture.
• 21 bring just to boiling, uncovered.
• 22 bake in oven at 350 f, tightly covered for 1 hour.
• 23 remove from oven; add 1/2 cup water.
• 24 do not stir.
• 25 sprinkle peas and olives over top.
• 26 drain pimientos; cut in 1/4 inch strips.
• 27 arrange strips over top.
• 28 bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.
• 29 remove from oven.
• 30 let stand, covered 10 minutes.
• 31 serve from dutch oven.