ARROZ CON POLLO Ingredients 1 (3 lb.) fryer chicken, cut up 2 Tbsp. olive oil 1/2 c. chopped onion 1/2 c. chopped green pepper 2 tsp. salt 1/4 tsp. oregano 1/4 tsp. saffron 1 bay leaf, crumbled 1/2 c. tomato sauce 3 1/2 c. rice 4 c. water 4 tsp. salt 1 (2 oz.) jar pimento, drained 1/2 (10 oz.) frozen peas, briefly cooked 8 olives Method In large skillet, brown chicken in oil over medium heat. Add onion, green pepper, garlic, tomato, pepper, salt, oregano, saffron, bay leaf and tomato sauce. Cook 2 minutes. Add 1/2 cup water and cook 10 minutes. Add 3 1/2 cups water. Heat to boiling point and stir in rice. Reduce heat to medium and simmer until rice is tender and water has been absorbed. Just before serving, mix in peas and pimento. Arrange on platter and garnish with olives.
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