Main Dish

Spanish Chicken and Yellow Rice

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 45 minutes
• Cooking: 75-90 minutes

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Chicken and Yellow Rice, a classic Spanish dish that is perfect for dinner. Also known as Pollo y Arroz Amarillo or Arroz Con Pollo, this recipe has been handed down through our family. If you're looking for a Spanish or Latin dinner recipe that is full of flavor, then this is the dish for you! Chicken and Yellow Rice is a delicious and nutritious dish that will be sure to please.

Ingredients

• 1 whole fryer
• ½ cup of extra-virgin olive oil
• 1 medium onion finely chopped
• 2 garlic cloves (2 teaspoons minced garlic)d
• 6 ounces of petite diced tomatoes
• 2 Bay Leaf
• 1 tbsp of salt (Salt to taste)
• ½ tbsp of black pepper
• 1 Bell pepper (green or red) chopped
• 1-1½ 32oz containers chicken broth
• 1 small jar diced pimientos
• 1 Vigo 16oz. Saffron Yellow Rice
• 1 can Green Peas (served on top)

Directions

1. Preheat oven to 375°F.
2. Cut whole fryer into 8 pieces
3. Rinse pieces of chicken in water then dry thoroughly with paper towels.
4. Season chicken on both sides with salt and pepper.
5. Heat oil in a saute pan over medium-high heat.
6. Saute onions, bell pepper, and galic in one pan.
7. * Make sure that the chicken is dry - no water. Water will cause the oil to splatter.
8. Fry chicken on both sides in olive oil until browned (4 - 5 minutes per side). Chicken will finish cooking in oven.
9. Drain oil from pan but leave some.
10. Add salt, sauted vegtables, tomatoes, rice, and water/broth.
11. Bring pan to a boil then boil for 10 minutes.
12. Transfer pan content to a baking dish add Bay Leaves and cover.
13. Bake at 375 F for 1 hour.
14. Remove and uncover baking dish and sprinkle diced pimientos over the top.
15. Bake uncovered for an additional 10 - 15 minutes.
16. Remove the pan from the oven.
17. Server with green peas on top (optional)

Enjoy!