Chicken Rice Entree (Spanish Chicken And Rice) Recipe

• 2 chickens (about 1 1/2 lbs. each) cut up
• 2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tbsp. extra virgin olive oil
• 1 lg. onion, minced
• 2 cloves garlic, chopped
• 2 c. chicken broth
• 6 tbsp. tomato sauce
• 2 pimentos slice
• 1/8 teaspoon saffron
• 1 c. converted rice
• 2 teaspoon grated lemon peel
• Minced parsley
• Lemon slice

1. Season chicken with salt and pepper.
2. Fry pcs in oil in 12 inch skillet till golden brown on all sides.
3. Stir in onion and garlic; cook till tender but not brown.
4. Add in chicken broth, tomato sauce, pimentos and saffron.
5. Cover and simmer 15 min.
6. Stir rice into chicken mix; cover tightly and simmer till chicken is tender and most of liquid is absorbed, 25 to 30 min.
7. Season to taste with salt and pepper.
8. Sprinkle with lemon peel and parsley.
9. Garnish with lemon slice.
10. Makes 4 to 6 servings.

chickens, salt, pepper, extra virgin olive oil, onion, garlic, chicken broth, tomato sauce, pimentos slice, saffron, rice, parsley, lemon slice

Taken from cookeatshare.com/recipes/chicken-rice-entree-spanish-chicken-and-rice-36200 (may not work)