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Arroz Con Pollo With Peas And Pimiento

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Ingredients
  Broiler fryer chicken 6 , cut up
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  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 (160 tbs)
  Onions 2 Medium, chopped
  Bay leaves 4 , crumbled
  Snipped parsley 2 Tablespoon
  Uncooked regular rice 4 Cup (64 tbs)
  Canned pimiento 14 Ounce, chopped (2 Can)
  Frozen green peas 24 Ounce (1 Package)
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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
48

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