Arroz Con Pollo Valenciana - Columbia Restaurant (Chicken &

• 2 lbs fryer chickens, cut in quarters (4 chicken quarters)
• 2 onions, chopped
• 1 green pepper, chopped
• 2 medium tomatoes, peeled, seeded and chopped
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 1 bay leaf
• 4 cups chicken broth
• 2 cups long-grain white rice, uncooked
• 1/2 teaspoon saffron
• 1/2 teaspoon salt
• 1/2 cup baby green pea (cooked)
• 4 asparagus tips
• 2 roasted red peppers, cut in strips
• 1/4 cup white wine

1. In a skillet, saute chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, saute onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.

fryer chickens, onions, green pepper, tomatoes, garlic, olive oil, bay leaf, chicken broth, longgrain white rice, saffron, salt, baby green pea, red peppers, white wine

Taken from www.food.com/recipe/arroz-con-pollo-valenciana-columbia-restaurant-chicken-483926 (may not work)