Arroz Con Pollo-Betty Crockers Red Spoon Collection

Recipe Ingredients

3 lbs	1362g / 48oz	Broiler fryer chicken - cut up
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Pepper
2 1/2 cups	592ml	Chicken broth
1 cup	160g / 5.6oz	Uncooked regular rice
1 cup	62g / 2.2oz	Onion - chopped (medium)
1 teaspoon	5ml	Garlic salt
1/2 teaspoon	2.5ml	Dried oregano leaves
1/8 teaspoon	0.6ml	Ground turmeric
1		Bay leaf - crumbled
1 packet		Frozen green peas - (10 oz.) thawed and drained
		Pimento strips
		Pitted ripe olives

Recipe Instructions

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.

Source:
Betty Crockers Red Spoon Collection

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