Arroz Con Pollo(Chicken With Rice)

• 2 1/2 to 3 lb. broiler-fryer, cut up
• 1/4 tsp. pepper
• 1 c. uncooked regular rice
• 1 tsp. minced garlic
• 1 bay leaf, crumbled
• pimento strips
• 3/4 tsp. salt
• 1/4 tsp. paprika
• 2 1/2 c. chicken broth
• 1/2 c. chopped onion
• 1/2 tsp. dried oregano
• 1 (10 oz.) pkg. frozen peas
• pitted ripe olives

1. Heat oven to 350u0b0.
2. Place chicken skin sides up in ungreased baking dish, 13 x 9 x 2-inch.
3. Sprinkle with salt, paprika and pepper.
4. Bake, uncovered, 30 minutes.
5. Heat broth to boiling. Remove chicken and drain fat from dish.
6. Mix broth, rice, onion, garlic, oregano, bay leaf and peas in baking dish.
7. Top with chicken; cover with aluminum foil.
8. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes.
9. Garnish with pimento strips and olives.

broilerfryer, pepper, regular rice, garlic, bay leaf, pimento strips, salt, paprika, chicken broth, onion, oregano, frozen peas, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938901 (may not work)