Arroz Con Pollo With Peas And Pimiento Recipe
Ingredients
| 6 broiler-fryer chickens cut up | ||
| 1/4 cup olive oil or salad oil | ||
| Salt | 4 Teaspoon | |
| Garlic salt | 2 Teaspoon | |
| Pepper | 1 1/2 Teaspoon | |
| Paprika | 1 1/2 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| Chicken broth | 10 Cup (16 tbs) | |
| Onions | 2 Medium, chopped | |
| Bay leaves | 4 , crumbled | |
| Snipped parsley | 2 Tablespoon | |
| 4 cups uncooked regular rice | ||
| Pimiento | 2 Can (10oz), chopped | |
| Frozen green peas package | 1 | |
Directions
Heat oven to 350°.
Wash chicken pieces and pat dry.
Place chicken skin side up in 4 baking pans, 13x9x2 inches.
Brush chicken with oil; season with 4 teaspoons salt, the garlic salt, pepper and paprika.
Bake uncovered 30 minutes.
Dissolve saffron in chicken broth.
Stir in onion, bay leaves, parsley and 4 teaspoons salt; heat to boiling.
Remove chicken; drain fat from pans.
Stir together 1 cup rice and about 2 1/2 cups chicken broth mixture in each pan.
Place chicken on rice mixture; cover pans tightly.
Bake about 35 minutes or until rice is tender.
Cook peas as directed on package; drain.
Stir in pimiento.
Arrange chicken on warm platters.
Stir peas and pimiento into rice; spoon around chicken.
Wash chicken pieces and pat dry.
Place chicken skin side up in 4 baking pans, 13x9x2 inches.
Brush chicken with oil; season with 4 teaspoons salt, the garlic salt, pepper and paprika.
Bake uncovered 30 minutes.
Dissolve saffron in chicken broth.
Stir in onion, bay leaves, parsley and 4 teaspoons salt; heat to boiling.
Remove chicken; drain fat from pans.
Stir together 1 cup rice and about 2 1/2 cups chicken broth mixture in each pan.
Place chicken on rice mixture; cover pans tightly.
Bake about 35 minutes or until rice is tender.
Cook peas as directed on package; drain.
Stir in pimiento.
Arrange chicken on warm platters.
Stir peas and pimiento into rice; spoon around chicken.
Chef
