• 1 whole chicken cut up (soaked over night in slightly salted water-brine)
  • 1/2 C olive oil + 2 T (separated)
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 cloves minced garlic
  • 1/2 C stewed tomatoes (rough chop)
  • 1 bay leaf
  • 2 C water and 2 C chicken stock
  • 1/2 package Vigo flavoring & coloring for yellow rice and chicken
  • pinch saffron
  • 2 C Mahatma rice
  • Chopped pimentos & peas for garnish
  • Preheat oven to 350 degrees.
  • Rinse & pat dry chicken, then salt and pepper. Fry chicken  in 1/2 C olive oil.Brown both sides, set aside.  Chop bell pepper, onion, & garlic and fry in 2 T of olive oil until soft.   In dutch oven, or large pot, place water and  broth, add fried chicken,  stewed tomatoes, bay leaf, onion mixture, yellow seasoning, and saffron; bring to boil.  Let boil 5.  Add rice, bring back to boil, stir well, cover and place covered in oven.  Bake for 30 minutes.    Remove from oven. When serving, top with chopped pimentos and peas.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: