Chicken Casserole With Saffron Rice - cooking recipe

Ingredients

2 (3 lb.) chickens, cut into serving pieces
1/2 c. olive oil
3 cloves garlic, minced
1 large onion, minced
1 green pepper, seeded and chopped
1 1/3 c. rice
1 tsp. oregano
1/2 lb. ham, diced
1 Tbsp. salt
fresh ground pepper
1 to 2 tsp. saffron
8 tomatoes, peeled and quartered
2 c. water
2 c. green peas
1/2 c. stuffed green olives
1/3 c. capers
fresh parsley, chopped
pimento (for garnish)

Preparation

Set oven at 350\u00b0.
Rinse chicken pieces and pat dry.
Heat the oil in a large casserole and brown, a few chicken pieces at a time. Reserve.
Saute the garlic, onion and green pepper until soft, about 5 minutes.
Add the rice and stir to coat.
Cook over moderate heat until golden, about 3 minutes.
Return the chicken pieces to the casserole.
Stir in the ham, oregano, salt, pepper, saffron, tomatoes and water.
Bring to a boil on top of the stove. Cover and place in the oven for 30 minutes.
Reduce the heat to 250\u00b0.
Add the peas, olives and capers.
Continue baking uncovered until chicken is tender, about 20 minutes.
Garnish with parsley and pimento.
Serves 8.