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ARROZ CON POLLO CHICKEN AND RICE CASSEROLE

Category:    Chicken
Yield: 4 servings
 
      1    Chicken, cut into 10 pieces         4    Ripe Plum Tomato, cubes
      1    Salt                              1/2 ts Saffron Threads
      1    Black Pepper, freshly ground        1    Bay Leaf
    1/2 ts Cumin, ground                       3 c  Chicken Broth
      2 ts Oregano, fresh or 1 ts dried        2 c  Converted Rice
      2 tb Olive Oil                           1 tb Capers, drained
    1/2 c  Onion, finely chopped              12    Pimento stuffed Olives
      1 ts Garlic, finely chopped              1 pk Frozen Green Peas, 9 oz
      1    Green Pepper, 1 inch cubes        1/4 c  Parmesan Cheese, grated
    1/4 lb Smoked Ham, 1/4 inch cubes          1 cn Fancy Pimentos, 6 1/2 oz
  1 1/2 c  Canned Crushed Tomatoes             4 tb Coriander or Parsley
 
  Servings:  4
  
  Preheat the oven to 375. season the chicken with salt, pepper, cumin and
  oregano. Heat the oil in a skillet over medium-high heat. Add the chicken
  pieces and brown on all sides. Remove the pieces to a baking dish and set
  aside, keeping them warm. Add the onion, garlic, green pepper and ham to
  the skillet. Saute until vegetables are wilted. Add the crushed tomatoes,
  tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping
  the bottom to loosen any sticking particles. Add the rice, capers, olives
  and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir
  in the peas and the cheese. Arrange the strips of pimento on top and bake 5
  minutes more. Remove and discard the bay leaf and serve sprinkled with
  coriander. Serves4. From The Gazette, 91/07/31.
 

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