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Ingredients
- 1 Chicken, cut into 10 pieces
- 4 Ripe Plum Tomato, cubes
- 1 Salt
- 1/2 ts Saffron Threads
- 1 Black Pepper, freshly ground
- 1 Bay Leaf
- 1/2 ts Cumin, ground
- 3 c Chicken Broth
- 2 ts Oregano, fresh or 1 ts dried
- 2 c Converted Rice
- 2 tb Olive Oil
- 1 tb Capers, drained
- 1/2 c Onion, finely chopped
- 12 Pimento stuffed Olives
- 1 ts Garlic, finely chopped
- 1 pk Frozen Green Peas, 9 oz
- 1 Green Pepper, 1 inch cubes
- 1/4 c Parmesan Cheese, grated
- 1/4 lb Smoked Ham, 1/4 inch cubes
- 1 cn Fancy Pimentos, 6 1/2 oz
- 1 1/2 c Canned Crushed Tomatoes
- 4 tb Coriander or Parsley
How To Cook
- Preheat the oven to 375. season the chicken with salt, pepper, cumin and oregano.
- Heat the oil in a skillet over medium-high heat.
- Add the chicken pieces and brown on all sides.
- Remove the pieces to a baking dish and set aside, keeping them warm.
- Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted.
- Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
- Bring to a boil while scraping the bottom to loosen any sticking particles.
- Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
- Stir in the peas and the cheese.
- Arrange the strips of pimento on top and bake 5 minutes more.
- Remove and discard the bay leaf and serve sprinkled with coriander.
Makes 4 servings.
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