Spanish Chicken And Rice
|Broiler-fryer chicken||3 Pound, cut up|
|Cooking oil||2 Tablespoon|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Water||3 Cup (48 tbs)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Instant chicken bouillon granules||1 Tablespoon|
|Saffron||1⁄4 Teaspoon, crushed|
|Frozen peas||1 Cup (16 tbs)|
|Canned whole pimientos||2 Ounce, cut into strips (1 Can)|
Sprinkle chicken lightly with salt.
In 12-inch skillet brown chicken in hot oil about 15 minutes.
Remove chicken from pan.
In drippings remaining in pan, cook rice, onion, and garlic till rice is golden.
Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.
Bring to boiling; stir well.
Arrange chicken atop rice mixture.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Add peas; cover and cook 5 minutes more.
Garnish with pimiento strips.