Spanish Chicken And Rice

• 2 bay leaves
• 2 cups chicken broth
• olive oil
• 1 cup rice, NOT minute rice
• fryer chicken
• 1 small onion, chopped
• garlic powder
• 2 pinches of saffron
• salt and pepper
• pimento for garnish, optional
• paprika

1. Wash the chicken and pat dry. Sprinkle garlic powder on one side of chicken only. Sprinkle salt, pepper, and paprika on both sides. Brown chicken in the olive oil with the bay leaves. After browned, remove from skillet and set on paper towels.
2. Dump any leftover oil from the skillet.
3. Put broth, onion, and saffron in the skillet and bring to a boil. Add rice, boil for one minute. Pour rice into a 9x13 inch baking pan. Lay chicken on the top and put pimento over top of the chicken. Bake about 40 minutes at 350 degrees. Keep dish covered tightly while baking.
4. **I use chicken pieces that our family likes. Don't think in Abuela's time you could buy chicken like we do. Also, you do need the skin to make it more flavorful. But, if you want to remove it, the white chicken might be a bit dry.
5. I get the larger jar of pimentoes and put it in with the rice and on top. It is pretty, flavorful, and we like it. Personal taste, but it does add the Spanish flavor.
6. Saffron: I like my rice yellow. So, most of the time I add more than a couple pinches.
7. I usually make 1 1/2 cups rice as Steve likes rice. So, add fluid to match the increase in rice.
8. (My ratio for rice is 1 cup rice to 2 1/2 cups fluid.) ((I mix chicken broth and water half & half. Makes the rice less sticky.))
9. And, I only use Uncle Ben's rice that takes 20 minutes to cook.

bay leaves, chicken broth, olive oil, rice, chicken, onion, garlic, saffron, salt, paprika

Taken from www.epicurious.com/recipes/member/views/spanish-chicken-and-rice-50043464 (may not work)