Ingredients:
2 (2 1/2 lb) roasting chickens
2 teaspoons dried oregano
1/2 teaspoon black pepper
4 teaspoons salt
1/2 cup olive oil
1 green peppers
2 cups onions, chopped
1 clove garlic, crushed
1 bay leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon saffron threads
2 cups rice, raw
1 (28 ounce) cans tomatoes, undrained
1 (13 ounce) cans chicken broth
10 ounces frozen green peas
1/2 cup pimento stuffed olives, sliced
1 (4 ounce) cans pimientos
Directions:
Cut each chicken in 6 pieces.
Wash and wipe dry.
Combine oregano, pepper, and 2 tsp salt.
Sprinkle chicken with mixture.
Let stand 10 minutes.
In dutch oven, heat olive oil over med heat.
Brown chicken, a third at a time, until golden brown.
Turning often with tongs.
This takes about 30 minutes.
Preheat oven to 350 F.
Cut pepper into quarters, then in lengthwise strips, 1/4 wide.
To drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
Saute until onion in tender.
About 5 minutes.
Crush saffron threads.
Add saffron with 2 tsps of salt and the rice to the dutch oven.
Cook until rice is lightly browned.
About 10 minutes.
Add undrained tomatoes and chicken broth.
Arrange browned chicken pieces over rice mixture.
Bring just to boiling, uncovered.
Bake in oven at 350 F, tightly covered for 1 hour.
Remove from oven; add 1/2 cup water.
Do not stir.
Sprinkle peas and olives over top.
Drain pimientos; Cut in 1/4 inch strips.
Arrange strips over top.
Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.
Remove from oven.
Let stand, covered 10 minutes.
Serve from dutch oven.
Servings: 6
Time preparation: 45 min.
Time total: 135 min.