Arroz con pollo chicken and rice casserole

Yield: 4 servings

Measure Ingredient
1 \N Chicken, cut into 10 pieces
1 \N Salt
1 \N Black Pepper, freshly ground
½ teaspoon Cumin, ground
2 teaspoons Oregano, fresh or 1 ts dried
2 tablespoons Olive Oil
½ cup Onion, finely chopped
1 teaspoon Garlic, finely chopped
1 \N Green Pepper, 1 inch cubes
¼ pounds Smoked Ham, 1/4 inch cubes
1½ cup Canned Crushed Tomatoes
4 \N Ripe Plum Tomato, cubes
½ teaspoon Saffron Threads
1 \N Bay Leaf
3 cups Chicken Broth
2 cups Converted Rice
1 tablespoon Capers, drained
12 \N Pimento stuffed Olives
1 pack Frozen Green Peas, 9 oz
¼ cup Parmesan Cheese, grated
1 can Fancy Pimentos, 6 1/2 oz
4 tablespoons Coriander or Parsley

Servings: 4

Preheat the oven to 375. season the chicken with salt, pepper, cumin and oregano. Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm. Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.

Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander. Serves4. From The Gazette, 91/07/31.

Similar recipes