Submitted by: Joan Burda
Ingredients:
1 (4 lb.) frying chicken, cut up
Salt, Pepper, Paprika
1/4 cup olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 medium green pepper, chopped
1 (1 lb. 12 oz.) can stewed tomatoes
2 chicken boullion cubes
1-1/2 cups water
1-1/4 cups uncooked rice
1 bay leaf
1/4 tsp. saffron (I never use this, I don't have any, too expensive)
1/2 tsp. dried oregano
1-1/4 tsp. salt
1 10-oz. pkg frozen peas partially defrosted
Directions:
Heat oven to 350 degrees F.; Sprinkle chicken with salt, pepper and paprika. Heat oil in skillet. Cook chicken over moderate heat until lightly browned on all sides. Remove chicken and place in 4 quart casserole or Dutch oven. Add onion, garlic and green pepper to skillet and cook until tender. Add tomatoes and bouillon cubes; cook and stir about 5 minutes to loosen meat drippings,. Stir in water, rice, bay leaf, saffron, oregano and the 1-1/4 tsp. salt. Pour over chicken. Cover and bake 25 minutes. Remove from oven and stir to mix rice and sauce. Add additional water if rice seems too dry. Return to oven and bake 20 minutes. Add peas and stir into rice mixture. Bake 15 minutes more or until rice and chicken are tender. At end of baking time, gently stir. (Total cooking time about 1 hour.)
