Arroz Con Pollo - cooking recipe

Ingredients

2 (2 1/2 lb.) chickens, each cut into 6 pieces
2 tsp. dried oregano leaves
1/2 tsp. pepper
salt to taste
1/2 c. oil
1 medium green pepper
12 saffron threads (optional)
2 c. raw white rice
1 (1 lb. 12 oz.) can tomatoes (undrained)
1 (4 oz.) jar pimiento
1 pkg. frozen green peas
2 c. chopped onions
1 clove garlic, crushed
1/4 tsp. crushed red pepper
1/2 c. sliced green olives
1 can chicken broth

Preparation

Combine oregano, salt and pepper; sprinkle on chicken.
Brown in oil in a 6-quart Dutch oven; remove.
Cut green pepper into strips.
Add with onions, garlic, bay leaf and red pepper to drippings; saute for 5 minutes.
Add rice and cook, stirring, until lightly browned.
Add tomatoes and chicken broth.
Arrange chicken on top.
Bake (tightly covered) in a 350\u00b0 oven for 1 hour. Remove; do not stir.
Add 1/2 cup water.
Arrange peas, olives and peppers on top.
Bake, covered, 20 minutes longer.