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Arroz con Pollo

December 8, 2006
arroz con pollo image

Place chicken, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered in 350 oven 30 minutes.

Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking dish.

Top with chicken; cover with aluminum foil. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Garnish with pimento strips and olives.

Ingredients:
3 pounds broiler fryer chicken (cut up)
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked regular rice
1 medium onion (chopped)
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground tumeric
1 bay leaf (crumbled)
1 package (10 oz.) frozen green peas (thawed and drained)
Pimento strips
Pitted ripe olives