Ingredients:
1 (3 lb) chicken, cut up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onions
2 cloves garlic, minced
3 cups water
1 (8 ounce) cans tomatoes
1 tablespoon instant chicken bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon saffron, crushed
1 cup frozen peas
1 (2 ounce) jars sliced pimientos, drained and chopped
Directions:
Sprinkle chicken lightly with salt.
Brown chicken in hot oil for about 15 minutes.
Remove chicken from pan.
Cook rice, onion, garlic in the same pan with drippings until rice is browned.
Add water, undrained tomatoes, bouillon, salt, pepper, and saffron.
Bring to boil.
Stir well.
Arrange chicken on top of rice.
Cover and simmer for 35 minutes or until chicken is tender.
Add peas and pimiento.
Cover and cook 5 minutes more.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.