| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken Pieces |
| 1/2 |
c |
Olive Oil |
| 2 |
ts |
Oregano |
| 1/2 |
ts |
Black Pepper |
| 2 |
ts |
Salt |
| 1 |
|
Green Pepper; Cut In Strips |
| 2 |
c |
Onions; Chopped |
| 1 |
|
Bay Leaf |
| 1/2 |
ts |
Crushed Red Pepper |
| 1 |
|
Clove Garlic; Crushed |
| 1 |
ts |
Saffron Threads |
| 2 |
c |
Rice |
| 1 |
cn |
Tomatoes; Undrained |
| 1 |
cn |
Chicken Broth |
| 1/2 |
pk |
Frozen Peas |
| 1/2 |
c |
Green Olives; Sliced |
|
|
Pimento Strips; Optional |
INSTRUCTIONS
Preheat oven to 350.
Combine the oregano, salt and pepper and rub into the chicken pieces. In a
heavy dutch oven heat 1/2 cup olive oil and brown chicken a few pieces at a
time, until golden. Set chicken pieces aside.
To the pan drippings add the green pepper strips, chopped onion, bay leaf,
crushed red pepper, and crushed garlic. Stir until onion is tender.
Crush the saffron threads. Add them along with the rice to the onion
mixture. Cook until the rice is lightly browned, about 10 minutes. Add the
undrained tomatoes and the chicken broth. Arrange chicken on top and bring
to a boil. Bake covered for 1 hour.
Remove from oven and sprinkle with the peas and sliced green olives.
Arrange pimento strips on top if desired and bake, uncovered for 20
minutes. Let stand 10 minutes before serving.
Recipe by: Sandra Bernson
Posted to MC-Recipe Digest V1 #912 by Sue <suechef@sover.net> on Nov 17,
1997
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