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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (3- to 3 1/2-pound) broiler-fryers, cut up and skinned |
1 cup olive oil |
2 large onions, chopped |
1 medium-size green pepper, chopped |
4 cloves garlic, minced |
1 1/2 quarts water |
2 cups uncooked regular rice |
1 (15-ounce) can tomato sauce |
1 1/2 teaspoons salt |
1/2 teaspoon ground salfron |
1/4 teaspoon pepper |
1 bay leaf |
1 (8 1/2-ounce) can english peas, drained |
1 (8-ounce) can sliced mushrooms, drained |
1 (4-ounce) jar chopped pimiento, drained |
Directions:
1. Brown chicken in oil on all sides in a large ovenproof Dutch oven. Remove chicken, and set aside; reserve oil in Dutch oven. Sauté onion, green pepper, and garlic in oil. Stir in next 7 ingredients, and bring mixture to a boil.
2. Add chicken, stirring gently; cover and bake at 350° for 20 minutes or until rice is tender. Add peas, mushrooms, and pimiento; stir gently. Cover and bake an additional 10 minutes or until thoroughly heated. Remove bay leaf, and serve immediately.
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