Recipe - Arroz Con Pollo-Betty Crockers Red Spoon Collection

3 pound Broiler fryer chicken; cut
up
Three fourths teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Pepper
2 One half cup Chicken broth
1 cup Uncooked regular rice
1 md Onion; chopped
1 teaspoon Garlic salt
One half teaspoon Dried oregano leaves
1/8 teaspoon Ground tumeric
1 Bay leaf; crumbled
1 pack Frozen green peas; (10 oz.)
thawed and drained
Pimento strips
Pitted ripe olives

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.

Recipe by: Betty Crockers Red Spoon Collection

Posted to MCRecipe Digest V1 #913 by The Meades kmeade@idsonline.com on
Nov 17, 1997