Name: chicken and yellow rice
Ingredients: 3 lbs fryer chicken cut up; 1/2 cup Spanish olive oil; 1 medium onion (finely chopped); 1 large ripe tomato (peeled and chopped); 1/2 green bell pepper (chopped); 3 garlic cloves (minced); 1 tsp lemon juice; 2 cups long grain rice; 1/2 cup peas; 1 bay leaf; 1 tbs salt; pinch toasted saffron; 1 cup hot chicken broth; 1/4 cup dry white wine; 1 sprig parsley; 2 1/4 cup chicken broth (in addition to the 1 cup); 1 pimento cut into strips

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chicken and yellow rice

Servings

Ingredients

3 lbs fryer chicken cut up
1/2 cup Spanish olive oil
1 medium onion finely chopped
1 large ripe tomato peeled and chopped
1/2 green bell pepper chopped
3 garlic cloves minced
1 tsp lemon juice
2 cups long grain rice
1/2 cup peas
1 bay leaf
1 tbs salt
pinch toasted saffron
1 cup hot chicken broth
1/4 cup dry white wine
1 sprig parsley
2 1/4 cup chicken broth in addition to the 1 cup
1 pimento cut into strips

Instructions

In a large oven proof saucepan with a tight fitting lid brown chicken until golden
Remove chicken and set aside
Add onion and green pepper to drippings in skillet, saute until transparent
Add tomato, garlic, lemon juice, bay leaf, salt and mix well.
Dissolve the saffron into the hot chicken broth (1 cup) and combine with 1/4 cup wine
Pour into skillet and add parsley
Add chicken to skillet and cook over medium heat 15 min
Add rice and stir in the 2 /4 cups chicken broth, bring to a boil
Cover and place in a preheated 325 oven for 20 min.
Alternately, you may reduce heat to simmer and continue to cook 20 min over stove
Once rice is tender, garnish with peas and pimento and sprinkle with lots of dry wine. Allow to set 15 minutes before serving