Arroz Con Pollo
|Broiler fryer chicken||1 , cut into serving size pieces|
|Monosodium glutamate||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Canned peas||1 Pound (1 Can)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Sprinkle chicken with MSG, 1 teaspoon of the salt, and the paprika.
Brown in hot oil in skillet.
Remove chicken to a baking dish that can be covered tightly.
Add onion to skillet and cook until tender but not browned.
Drain liquid from tomatoes and peas and add enough water to make 3 cups.
Stir into skillet and scrape brown pieces from bottom with a spoon.
Add bouillon cubes, saffron and remaining 1/2 tea spoon salt and bring to a boil.
Pour over chicken.
Sprinkle rice around chicken, stirring so all of rice is moistened.
Add tomatoes and cover tightly.
Bake in a 350° F.oven for 25 minutes.
Uncover and toss rice.
Cover and bake 10 minutes longer.