Arroz Amarillo Con Pollo(Yellow Rice And Chicken)

• 1 1/2 fryers (total 3 lb.)
• 1 medium onion, chopped fine
• 1 large ripe tomato, peeled, quartered, seeded and chopped fine
• 1 bay leaf
• 1 Tbsp. salt
• pinch toasted saffron
• 1/4 c. dry white wine (optional)
• 2 c. long grain rice
• 1/4 c. canned peas
• dry white wine (optional)
• 1/2 c. olive oil
• 1/2 medium green pepper, chopped fine
• 2 cloves garlic, minced
• 1 tsp. lemon juice (bottled is fine)
• 1/4 tsp. hot sauce
• 1 c. hot chicken broth
• 1 sprig parsley
• 2 1/4 c. chicken broth
• 1 pimiento, cut in strips
• parsley bouquets

1. Cut fryers in quarters.
2. In a large skillet, heat oil and saute chicken slowly until just pale golden in color.
3. Remove to casserole with cover (earthenware is preferable).

fryers, onion, tomato, bay leaf, salt, saffron, white wine, long grain rice, peas, white wine, olive oil, green pepper, garlic, lemon juice, hot sauce, chicken broth, parsley, chicken broth, pimiento, parsley bouquets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321733 (may not work)