Chicken And Yellow Rice Cuban Style Recipe

• 1/4 c. Spanish extra virgin olive oil
• 1 1/2 sm. chickens (3 1/2 lb.) cut into quarters
• 1 med. onion, finely minced
• 1/2 med. green pepper, finely minced
• 2 cloves garlic, chopped
• 1 lg. ripe tomato, peeled, seeded and minced
• 1 teaspoon fresh lemon juice
• 1 bay leaf
• 1 teaspoon minced parsley
• 1 teaspoon salt
• 1/4 teaspoon warm sauce
• Generous healthy pinch saffron
• 3 1/2 c. chicken stock
• 2 c. long grain rice
• 1 can tiny French style peas, heated
• 1 can pimento, cut in thin strips
• Parsley sprigs

1. Heat 2 Tbsp.
2. oil over moderate heat in heavy non-iron 10 inch frying pan till warm (not smoking).
3. Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover.
4. Adjust heat to moderately high.
5. Add in onion, green pepper and garlic to warm drippings in pan; cook, stirring till onion turns gold.
6. Stir in tomato, blend and spoon mix over chicken.
7. Add in lemon juice, bay leaf, minced parsley, salt and warm sauce.
8. Add in saffron to 1 1/4 c. of stock, bring to a boil and simmer 5 min.
9. Add in to chicken, cover casserole and simmer over low heat till chicken is tender, 15 to 20 min.
10. (Meanwhile preheat oven to 325 degrees.)
11. Bring remaining stock to a boil and add in to chicken.
12. Add in rice, bring to a boil once more, then cover casserole tightly and transfer to oven.
13. Bake for 20 min (till rice is tender and liquid is absorbed).
14. Uncover and garnish with peas, pimento and parsley sprigs.

olive oil, chickens, onion, green pepper, garlic, tomato, lemon juice, bay leaf, parsley, salt, warm sauce, generous, chicken stock, long grain rice, peas, pimento, parsley sprigs

Taken from cookeatshare.com/recipes/chicken-and-yellow-rice-cuban-style-48471 (may not work)