Arroz con Pollo (Chicken and Rice Casserole)

• 6 Tablespoons Olive Oil
• 3 pounds Whole Chicken, Giblets Removed And Cut Into Pieces
• 2 Green Peppers, Stem And Seeds Removed, Chopped
• 1 Onion, Chopped
• 2 cloves Garlic, Minced
• 2 Tomatoes, Skinned And Chopped
• 2 whole Pimientos, Jarred Or Homemade, Chopped
• 3 teaspoons Paprika
• 1/4 teaspoons Saffron
• 2 cups Short Grain Rice
• 3- 1/2 cups Chicken Broth, Boiling
• 1/2 cups Dry White Wine
• Salt And Freshly Ground Pepper, To Taste
• 1 Tablespoon Parsley, Minced For Garnish

1. Preheat oven to 325 degrees F. Heat olive oil over medium heat in a pan with a 15 inch base.
2. Salt the chicken then add it into the hot pan and fry until golden on all sides.
3. Then remove it to a plate.
4. Add the green pepper, onion, and garlic into the pan and saute until green pepper is tender.
5. Stir in the tomato and pimiento and cook uncovered for 10 minutes more.
6. Add the paprika and saffron, then add the rice and stir to coat well with oil.
7. Pour in the boiling broth, the wine, and generous dashes of salt and pepper.
8. Boil over medium heat, uncovered and stirring occasionally for about 7 minutes (rice should no longer be soupy).
9. Remove from heat.
10. Arrange the chicken pieces over the rice and place in a 325 degrees F oven, and cook uncovered for 15 minutes (the rice should be al dente).
11. Remove pan from the oven and let it sit for 10 minutes.
12. Sprinkle with the parsley.
13. Que aproveche!
14. Enjoy!

olive oil, chicken, green peppers, onion, garlic, tomatoes, pimientos, paprika, saffron, short grain rice, chicken broth, white wine, salt, parsley

Taken from tastykitchen.com/recipes/main-courses/arroz-con-pollo-chicken-and-rice-casserole/ (may not work)