Arroz con Pollo Cubano

Description

Somehow, the English translation "Cuban Chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it. (If you double or triple the recipe, reduce the amount of water).

• Serves 4.

Ingredients

• 1 frying chicken, cut in serving pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup olive oil
• 6 oz canned tomatoes
• 6 cups water
• 1 bay leaf
• 2 tbsp salt
• 1 lb raw rice
• 1 pinch saffron
• 1 green pepper, cut in strips
• 2 pimentos, cut in strips
• ½ pkt frozen peas, cooked to almost tender

Directions

1. Preheat oven to 350°F.
2. Fry chicken with onion and garlic in oil until brown.
3. Add tomatoes and water; bring to a boil and cook 5 minutes.
4. Add bay leaf, salt, rice, saffron, and green pepper.
5. Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice.
6. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.