Arroz Con Pollo - Rice With Chicken

• 2 boneless skinless chicken breasts
• 14 teaspoon saffron
• 2 tablespoons warm water
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 14 cup flour
• 14 cup olive oil
• 1 garlic clove, minced (or more to your liking)
• 12 cup chopped green onion
• 1 tablespoon chopped pimiento
• 2 small tomatoes (peeled and chopped)
• 12 teaspoon oregano
• 2 tablespoons chopped fresh parsley
• 1 cup uncooked rice
• 1 pinch cumin
• 1 teaspoon paprika
• 2 cups chicken bouillon

1. Place chicken in bowl for marinating
2. Crush saffron and dissolve in warm water
3. Combine with lemon juice, 1 tablespoon oil and salt.
4. Distribute saffron marinade well over all pieces of chicken and let stand at least 1/2 hour.
5. Remove chicken saving any remaining marinade.
6. Dust chicken lightly with flour.
7. In a large skillet, heat the 1/4 cup oil and brown the chicken pieces.
8. Remove chicken and set aside.
9. To the skillet, add garlic, onions, pimiento, tomatoes, oregano, parsley and any remaining marinade.
10. Simmer, stirring occasionally until onion is soft and mixture has cooked down.
11. Add rice and cook stirring until rice is translucent
12. Sprinkle with cumin and paprika.
13. Heat chicken bouillon and pour ovr rice Bring to a boil.
14. Add chicken and bring to a boil again.
15. At this point I put everything in a casserole dish and bake in a 350 degree oven.
16. Just watch until moisture is absorbed by rice.

chicken breasts, saffron, water, lemon juice, olive oil, salt, flour, olive oil, garlic, green onion, pimiento, tomatoes, oregano, parsley, rice, cumin, paprika, chicken bouillon

Taken from www.food.com/recipe/arroz-con-pollo-rice-with-chicken-215606 (may not work)