Chicken-Arroz Con Pollo - cooking recipe

Ingredients

2 chickens, cut up
3/4 c. chopped onion
1 1/4 tsp. minced garlic
1 c. water
1 chicken bouillon cube
1 (24 oz.) can whole peeled tomatoes
1 bay leaf
3/4 tsp. dried oregano leaves
1 c. uncooked long grain white rice
1 (10 oz.) pkg. frozen peas
3 pimentos, cut into strips

Preparation

Brown chickens in skillet, skin on, for 10 minutes.
Remove chickens.
Place in casserole dish.
Cook onion and garlic in skillet in chicken drippings for 3 minutes, stirring occasionally, until soft.
Add water, bouillon cube, tomatoes, bay leaf and oregano.
Bring mixture to boil.
Stir in rice.
Cook 15 minutes and pour over chicken in casserole.