Arroz Con Pollo Recipe

Ingredients

1 3 - 3 1/2 lb broiler, cut up

1/3 cup flour

3 tablespoons olive oil

1 medium yellow onion, minced

1 clove garlic, minced

1/2 cup julienne strips cooked leftover ham

1 cup uncooked rice

1 cup chicken broth

1 pound can chopped tomatoes

2 teaspoons salt

1/4 teaspoon saffron

1 crumbled bay leaf

4 ounce can pimentos, drained and chopped

10 ounce bag frozen peas, thawed

Preheat oven to 350. Dredge chicken in flour. Heat oil in a large heavy skillet over moderately high heat and brown chicken well.

Reduce heat to moderate and stir fry onin and garlic 5 minutes, add ham and stir fry 3-4 minutes longer until onion is golden.

Add rice, stir fry one minute then add broth, tomatoes, salt and pepper, saffron and bay leaf. Mix well.

Spoon into ungreased 2 quart casserole about 2 inches deep. Arrange chicken on top and sprinkle with salt and pepper.

Cover tightly and bake about 1 hour until chicken is tender. Uncover, scatter pimientos and peas on top and bake uncovered for 10 minutes.