Arroz con pollo-betty crockers red spoon collection

Yield: 6 Servings

Measure Ingredient
3 pounds Broiler fryer chicken; cut up
¾ teaspoon Salt
½ teaspoon Paprika
¼ teaspoon Pepper
2½ cup Chicken broth
1 cup Uncooked regular rice
1 medium Onion; chopped
1 teaspoon Garlic salt
½ teaspoon Dried oregano leaves
⅛ teaspoon Ground tumeric
1 \N Bay leaf; crumbled
1 pack Frozen green peas; (10 oz.) thawed and drained
\N \N Pimento strips
\N \N Pitted ripe olives

Place chicken, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered in 350 oven 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken; cover with aluminum foil. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Garnish with pimento strips and olives.

Recipe by: Betty Crockers Red Spoon Collection Posted to MC-Recipe Digest V1 #913 by The Meades <kmeade@...> on Nov 17, 1997

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