Arroz con pollo-betty crockers red spoon collection
6 Servings
Ingredients
| Quantity | 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 | Bay leaf; crumbled | |
| 1 | pack | Frozen green peas; (10 oz.) thawed and drained |
| Pimento strips | ||
| Pitted ripe olives | ||
Directions
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