Recipe: Chicken Pilaf, Valencia Style (Arroz Con Polio)

CHICKEN PILAF, VALENCIA STYLE (ARROZ CON POLIO)

2 1/2 to 3 pound chicken, out up
2 teaspoons salt, divided use
1/8 teaspoon pepper
1/2 pound Spanish or Italian sweet sausage, cut into 1/2-inch pieces
2 tablespoons olive or vegetable oil
1 (14 1/4 ounce) can tomatoes
1 cup Uncle Ben's Converted Brand Rice
1 medium onion, chopped
1 bay leaf
1/8 teaspoon saffron
1 green pepper, cut into julienne strips 1 1/2 inches long

Season chicken with 1 teaspoon salt and the pepper. Brown chicken and sausage in olive oil in a heavy 12-inch skillet about 15 minutes. Cover and cook over low heat 20 minutes. Remove and reserve chicken; drain fat.

Drain and chop tomatoes, reserving liquid. Add water to tomato liquid to measure 2 1/2 cups. Add rice to skillet; saute, stirring constantly until golden, about 3 minutes.

Add tomato liquid, tomatoes, onion, bay leaf, saffron and remaining 1 teaspoon salt to rice. Bring to boil; reduce heat. Place chicken on top of rice. Cover tightly and simmer 20 minutes.

Remove from heat and add green pepper. Let stand, covered, until all liquid is absorbed, about 5 minutes.

Makes 5 to 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Uncle Ben's Pilafs, Pilaus, Perloos, not dated