Arroz con Pollo

By Cartaphilus

A fairly traditional Spanish chicken and rice dish with a very nice saffron flavor. Better the second day after the flavors have had a chance to meld.

Ingredients

• 2 Roasting Chickens
• 2 tsp oregano
• 1/2 tsp pepper
• salt
• 1/2 cup olive oil
• 1 medium green pepper
• 2 cups chopped onion
• 1 clove garlic, crushed
• 1 bay leaf
• 1/8 tsp crushed red pepper
• 1 tsp saffron threads
• 2 cups raw white rice
• 1 can 1 lb., 12 oz. tomatoes, undrained
• 1 can 13 3/4 oz chicken broth
• 1/2 pkg 10 oz size frozen green peas
• 1/2 cup pimento stuffed green olives, sliced
• 1 can 4 ozs, pimentos

Details

Servings 6

Preparation

Step 1

Wash chicken under running water, drain well. Dry with paper towels so fat won't spatter when chicken is browning. Combine oregano, pepper, and 2 tspns salt (cam be omitted if desired). Sprinkle chicken all over with mixture. Rub in well. Let stand 10 minutes.

In heavy 6-quart round or oval 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 F.

Wash green pepper, cut into quarters, remove ribs and seeds, cut into lengthwise strips 1/4 inch 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 a small piece of foil, or use a mortar and pestle. Add with 2 tspns salt (omit if desired) and the rice to Dutch oven. Cppk, stirring until rice is lightly browned - about 10 minutes. Add undrained tomatoes and chicken broth.

Arrange 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 olives over top. Drain pimentos, cut into 1/4 inch strips.

Arrange pimento strips attractively over top. Bake, covered, 20 minutes longer or until chicken is tender, peas are cooked, and rice has absorbed all liquid. Let stand, covered, 10 minutes before serving.