Arroz Con Pollo (Yellow Rice And Chicken)

• 1 fryer chicken, cut up
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• 1 envelope Virgo flavoring and coloring
• 1 (4 oz.) jar pimientos
• 6 oz. olive oil
• 1 small can peas
• 2 Tbsp. salt
• 1 diced fresh tomato
• 1/2 green pepper, diced
• 1 lb. long grain rice
• 1 qt. water

1. Fry chicken in 3 ounces olive oil, until brown.
2. Set aside.
3. In a large saucepan, saute onion, garlic and green pepper in 3 ounces olive oil.
4. Add tomato and simmer until soft.
5. Add water, flavoring packet, bay leaf and salt; stir well.
6. Add chicken and bring to a boil, reduce heat, cover and simmer for 10 minutes.
7. Bring to a boil again, add rice and return to a boil.
8. Stir once, cover tightly and simmer on low heat, 25 to 30 minutes.
9. Do not remove cover.
10. When done, garnish with peas and pimientos.

chicken, onion, garlic, bay leaf, coloring, pimientos, olive oil, peas, salt, tomato, green pepper, long grain rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060620 (may not work)