Imperial Arroz Con Pollo

• 3 2 1/2 to 3 lb. chicken, cut into serving pieces
• 3 knorr chicken flavor bouillon cube
• 6 cups water
• 2 teaspoons paprika
• 3 cups regular or convert rice
• 1 cup hellmann' or best food real mayonnais
• 3/4 cup grated Parmesan cheese
• 6 slices bacon, crisp-cooked and crumbled
• 1 onions large, chopped
• 1 green bell pepper chopped
• 4 cloves garlic finely chopped
• 1 teaspoon dri oregano leaves, crush
• 8 ounces tomato sauce
• 4 ounces pimentos chopped, drained
• 1 cup green peas frozen

1. In 6-quart saucepot, cover chicken with cold water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes or until chicken is thoroughly cooked; drain. Let cool 10 minutes, then shred chicken, discarding bones and skin; reserve chicken.
2. In same saucepot, combine Knorr(R) Chicken flavor Bouillon Cube, 6 cups water and paprika. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in Mayonnaise and 1/2 cup cheese; set aside.
3. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomato sauce and reserved chicken and cook, stirring occasionally, 3 minutes or until slightly thickened. Stir in pimientos and green peas. In serving bowl, combine rice mixture with chicken mixture. Garnish with remaining 1/4 cup cheese.

chicken, water, paprika, regular, mayonnais, parmesan cheese, bacon, onions, green bell pepper, garlic, oregano, tomato sauce, pimentos, green peas

Taken from www.yummly.com/recipe/Imperial-arroz-con-pollo-303507 (may not work)