Arroz Con Pollo, Cubano Recipe

• 1 x frying chicken, cut in serving pcs
• 1 x onion, minced
• 2 clv garlic, chopped
• 1 c. extra virgin olive oil
• 6 ounce canned tomatoes
• 6 c. water
• 1 x bay leaf
• 2 Tbsp. salt
• 1 lb raw rice
• 1 pch saffron
• 1 x green pepper, cut in strips
• 2 x pimientos, cut in strips
• 1/2 pkt frzn peas, cooked to almost tender

1. Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice.
2. Serve with salad, garlic bread, and wine, and you'll have a feast.
3. Note which saffron is often less expensive if you purchase it at an oriental or possibly other ethnic specialty market.
4. You can make this dish a day ahead and reheat it.
5. Serves 4.
6. (If you double or possibly triple the recipe, reduce the amount of water.)
7. Preheat oven to 350 degrees.
8. Fry chicken with onion and garlic in oil till brown.
9. Add in tomatoes and water; bring to a boil and cook 5 min.
10. Add in bay leaf, salt, rice, saffron, and green pepper.
11. Place in 8" x 10" casserole; bake 20 to 30 min, stirring at least twice.
12. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.

chicken, onion, garlic, extra virgin olive oil, tomatoes, water, bay leaf, salt, rice, saffron, green pepper, pimientos, peas

Taken from cookeatshare.com/recipes/arroz-con-pollo-cubano-69601 (may not work)