Recipe - Chicken With Rice (Arroz Con Pollo)

One fourth cup Olive oil
2 Fryers, cut in serving pcs.
2 teaspoon Salt
6 Chorizo links
4 cup Uncooked rice
2 teaspoon Garlic, minced
1 lg Onion, chopped fine
1 lg Bell pepper, chopped fine
One fourth teaspoon Mexican saffron, crumbled
6 cup Chicken stock (or more)
6 lg Ripe tomatoes,peel,chop
1 pack Frozen green peas
4 ounce Pimento strips (sm. jar)

Pour oil into a large heavy fying pan and heat to medhigh temp. Add the
chicken pcs. and sprinkle with salt. You may need to fry part at a time.
Add more oil if needed. Brown each pc. and transfer to lge. baking dish.

In same oil, brown chorizo linksremove to baking dish, spacing between
chicken pcs. Add half the rice in even layer. In same fat, saute garlic,
onion and bell pepper, stirring to cook evenly. When vegs. are limp,
distribute evenly over top of the chicken, sausage and rice, then spoon
remaining rice over the top. Add saffron to chicken stock and mix well.
Pour over rice. Add the chopped tomatoes. Cover tightly and bake at 350 F.
for 1 One half hrs. DON'T PEEK!!!

Meantime, slightly cook green peas with a pinch of baking soda and keep
warm in the pan. Check to be sure rice is fluffy and chicken pieces well
done. If not, bake a little longer. For service transfer to another dish,
if desired, and garnish with drained green peas and pimento strips.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini