Arroz Con Pollo

• 1 whole chicken, skinned and cut up
• 1/2 tsp. pepper
• salt to taste
• 1/2 c. olive oil
• 1 medium green pepper
• 1/2 c. chopped onion
• 1 tsp. garlic
• 1 bay leaf
• 1/4 tsp. red pepper
• 1 c. converted white rice (uncooked)
• 1 can undrained tomatoes
• 1 can chicken broth
• 1 (10 oz.) pkg. frozen green peas
• 1/2 c. pimentos and olives
• 2 tsp. dried oregano

1. Sprinkle chicken with oregano, salt and pepper.
2. Let stand 10 minutes.
3. Brown chicken in oil in skillet.
4. Remove chicken, then saute green pepper, onion, garlic, bay leaf, red pepper, salt and rice until rice is brown.
5. Add tomatoes and chicken broth and bring to boil uncovered.
6. Put rice and chicken in skillet; cover and cook 1 hour.
7. Add 1/2 cup water, peas, pimentos and olives; cook 20 minutes longer.

chicken, pepper, salt, olive oil, green pepper, onion, garlic, bay leaf, red pepper, white rice, tomatoes, chicken broth, frozen green peas, pimentos, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786853 (may not work)