Ingredients
- 2 roasting chickens, cut into 6 pieces each
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper and salt
- 1/2 cup olive oil or salad oil
- 1 medium green pepper
- 2 cups chopped onions
- 1 clove garlic, crushed
- 1 bay leaf
- 1/8 - 1/4 teaspoon crushed red pepper
- 2 cups coverted raw rice
- 1 can (1 lb. 12 oz.) tomatoes
- 1 can chicken broth
- 1/2 package frozen green peas
- 1/2 cup pimento stuffed olives, sliced
- 1 teaspoon saffron threads
Preparation
Step 1
Wash chicken pieces under cold running water,d rain well. Wipe dry with paper towels so chicken won't splatter when chicken is browning.
Combine oregano, pepper and 2 teaspoons salt. Sprinkle chicken all over with mixture, rub in well. Let stand 10 minutes. In heavy 6 quart dutch oven, heat olive oil over medium heat. Brown chicken a third at a time until golden brown all over using tongs to turn chicken. This takes about 30 minutes in all. Remove chicken as it browns.
Preheat oven to 350 degrees. Wash green pepper, cut into quarters, remove ribs and seeds, cut into legnthwise strips, 1/4" wide. To drippings in dutch oven add onion, garlic, green pepper, bay leaf and red pepper, saute stirring over medium heat until onion is tender 5 minutes. Using back of spoon, crush saffron threads on small piece of foil. Add with 2 tablespoons of salt and the rice to dutch oven, cook, stirring until rice is lightly browned about 10 minutes. Add undrained tomatoes and chicken broth. Arrange browned chicken pieces over rice mixture. Bring just to boiling, uncovered. Bake in oven, tightly covered 1 hour. Remove from oven, add 1/2 cup water. Do not stir. Sprinkle peas and olive over top. Bake covered 20 minutes more, until chicken is tender and all water is absorbed. Remove from oven. Let stand covered 10 minutes.