Arroz Con Pollo-Betty Crockers Red Spoon Collection

Ready in 1 hour

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Ingredients

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3 lb Broiler fryer chicken; cut
1/2 ts Dried oregano leaves
Pimento strips
1/2 ts Paprika
1 ts Garlic salt
1/8 ts Ground tumeric
1/4 ts Pepper
1 md Onion; chopped
1 c rice, uncooked
olives; Pitted, ripe
3/4 ts Salt
2 1/2 c Chicken broth
1 10-oz pk Frozen green peas
1 Bay leaf; crumbled

Original recipe makes 6

Servings  

Preparation

Place chicken, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered in 350 oven 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken; cover with aluminum foil. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Garnish with pimento strips and olives. Recipe by: Betty Crockers Red Spoon Collection Posted to MC-Recipe Digest V1 #913 by The Meades on Nov 17, 1997

Calories Per Serving: 482 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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