Chicken And Yellow Rice

• 1 large (3 lb.) fryer chicken, quartered
• 1/2 c. olive oil
• 2 onions, chopped
• 1 green pepper, seeded and chopped
• 2 medium tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 4 c. chicken broth
• 2 c. rice and 1/2 tsp. saffron (or buy yellow rice)
• 1 1/2 tsp. salt
• 1/2 c. peas (frozen or canned)
• 2 pimentos, cut in half
• 4 asparagus tips

1. Heat oil in skillet.
2. Saute chicken until skin is golden. Remove and put in baking dish.
3. In same skillet, saute onion, green pepper, tomatoes, garlic and bay leaf for 5 minutes.
4. Pour over chicken.
5. Add broth, rice, saffron and salt.
6. Bring to a boil.
7. Cover and bake at 350u0b0 for 20 minutes.
8. Remove from oven; sprinkle or garnish with peas, pimentos and asparagus tips. Serves 4.

chicken, olive oil, onions, green pepper, tomatoes, garlic, bay leaf, chicken broth, rice, salt, peas, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823944 (may not work)