Aileen'S Yellow Rice And Chicken

• 1 cut up fryer
• 1 large onion, chopped
• 1/2 green pepper, chopped
• 1 bay leaf
• 1/4 c. olive oil
• 4 cloves garlic
• 10 kernels black pepper
• pinch of saffron
• 1 tsp. oregano
• 1/2 tsp. basil
• 1 pimiento
• 1 large can whole tomatoes
• 1 tsp. sugar
• 1 Tbsp. Sauterne wine
• 1 tsp. vinegar
• juice in jar of pimientos
• 1 c. rice to 1 c. water
• 1 can beer (optional)
• 1/2 green pepper
• 1 Tbsp. olive oil
• 1 envelope Vigo saffron seasoning
• salt to taste
• 1 can small green peas
• 1 jar pimientos

1. Saute until transparent in a large Dutch oven, large onion, 1/2 green pepper, bay leaf and olive oil.
2. Mash next ingredients in mortar with pestle:
3. garlic, kernels black pepper, pinch of saffron, oregano, basil and 1 pimiento.
4. Add 1 large can tomatoes to ingredients.
5. Strain and press the tomatoes through a sieve. Mix with the seasonings and add to saute.
6. Add the following to simmering ingredients:
7. sugar, wine, vinegar and juice in jar of pimientos.
8. Cover and simmer sauce for 20 minutes.
9. Salt chicken that's been washed and skinned.
10. Add to simmering sauce and cook chicken until almost done.
11. Add long grain rice, 1 cup of rice to 1 cup of water.
12. Add 1 can of beer if you prefer moist rice.
13. Before you cover the rice, add the following:
14. 1/2 green pepper, olive oil, envelope of Vigo saffron seasoning and salt to taste.
15. Bring all the mixture to a boil and immediately reduce to low.
16. Cover and cook 30 minutes.
17. When ready to serve, top with green peas and pimiento strips.

fryer, onion, green pepper, bay leaf, olive oil, garlic, kernels black pepper, saffron, oregano, basil, pimiento, tomatoes, sugar, sauterne wine, vinegar, pimientos, rice, beer, green pepper, olive oil, saffron seasoning, salt, green peas, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726030 (may not work)