Chicken And Yellow Rice

• 3 lb. fryer
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1/2 c. olive oil
• 1 bay leaf
• 4 c. chicken broth
• 1 Tbsp. salt
• 2 pimientos, cut in half
• 4 asparagus tips
• 2 onions, chopped
• 2 medium size tomatoes, peeled, seeded and chopped
• 2 c. long grain rice
• 1/2 tsp. saffron
• 1/2 c. small green peas (frozen or canned)
• 1/4 c. white wine

1. Cut fryer in quarters.
2. In a skillet, saute chicken in heated oil until skin is golden.
3. Remove chicken and place in a casserole.
4. In the same olive oil, saute onions, green pepper, tomatoes and garlic for 5 minutes.
5. Pour over chicken and add chicken broth, saffron and rice.
6. When it begins to boil, cover casserole and bake in oven at 350u0b0 for 20 minutes.
7. Take out of oven.
8. Sprinkle with wine and garnish with peas, pimientos and asparagus tips.
9. Serves 4.

fryer, green pepper, garlic, olive oil, bay leaf, chicken broth, salt, pimientos, onions, tomatoes, long grain rice, saffron, green peas, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759547 (may not work)