Recipe: Arroz Con Pollo

Josie, Here is one more recipe from the same cookbook.

Arroz Con Pollo
Source: Betty Crocker Cookbook

6 broiler-fryer chickens (2 1/2 to 3 lbs. each), cut up
1/4 c. olive oil or salad oil
4 tsp. salt
2 tsp. garlic salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1/2 tsp. saffron
10 c. chicken broth
2 medium onions, chopped (about 2 c._
4 bay leaves
2 Tbl. snipped parsley
4 tsp. salt
4 c. uncooked regular rice
2 cans (7 oz. each) pimiento, drained and chopped
1 pkg. (24 oz.) frozen green peas

Heat oven to 350 degrees F. Wash chicken pieces and pat dry. Place skin side up in 4 baking pans, 13 X 9 X 2 inches. Brush chicken with oil; season with 4 tsp. salt, the garlic salt, pepper and paprika. Bake uncovered 30 minutes.

Dissolve saffron in chicken broth. Stir in onion, bay leaves, parsley and 4 tsp salt; heat to boiling. Remove chicken; drain fat from pans. Stir together 1 c, rice and about 2 1/2 c. chicken broth mixture in each pan. Place chicken on rice mixture; cover pans tightly. Bake about 35 minutes or until rice is tender.

Cook peas as directed on package; drain. Stir in pimiento. Arrange chicken on warm platters. Stir peas and pimiento into rice; spoon arond chicken.

24 servings (1 cup rice per serving).