Arroz Con Pollo

• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• 2 Tbsp. cooking oil
• 1 1/2 c. long grain rice
• 1 c. chopped onion
• 2 clove garlic, minced
• 3 c. water
• 1 (7 1/2 oz.) can tomatoes, cut up
• 1 Tbsp. instant chicken bouillon granules
• 1 tsp. salt
• 1/4 tsp. thread saffron, crushed
• 1/4 tsp. pepper
• 1 c. frozen peas
• 1 (2 oz.) can sliced pimento, drained and chopped

1. Sprinkle chicken lightly with salt.
2. In a 12-inch skillet brown chicken in hot oil about 15 minutes.
3. Remove chicken from skillet.
4. In the remaining pan drippings cook and stir rice, onion and garlic until rice is golden.
5. Add water, undrained tomatoes, bouillon granules, salt, saffron and pepper.
6. Bring to boiling; stir well.
7. Arrange chicken atop rice mixture.
8. Cover and simmer 30 to 35 minutes or until chicken is tender.
9. Stir in peas and pimiento; cover and cook 5 minutes more.
10. Makes 6 servings.

chicken, cooking oil, long grain rice, onion, clove garlic, water, tomatoes, instant chicken, salt, thread saffron, pepper, frozen peas, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272140 (may not work)