Arroz Con Pollo For 24

• 6 (2 1/2 to 3 lb.) chickens
• 4 Tbsp. salt
• 1 1/2 tsp. pepper
• 10 chicken bouillon cubes
• 1/2 tsp. saffron
• 4 bay leaves, crumbled
• 4 c. uncooked regular rice
• 1 (24 oz.) pkg. frozen green peas, cooked and drained
• 1/4 c. olive or salad oil
• 2 Tbsp. garlic salt
• 1 1/2 tsp. paprika
• 10 c. boiling water
• 2 c. chopped onion
• 2 Tbsp. snipped parsley
• 2 containers pimento, chopped

1. Bake chicken, uncooked, for 30 minutes.
2. Dissolve bouillon in water and add saffron; stir until dissolved.
3. Stir in onions, bay leaves, parsley and 4 teaspoons salt; heat to boiling.
4. Remove pans from oven.
5. Remove chickens.
6. Drain fat from pans.

chickens, salt, pepper, chicken, saffron, bay leaves, regular rice, frozen green peas, olive, garlic salt, paprika, boiling water, onion, parsley, containers pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572560 (may not work)