Chicken And Yellow Rice

Recipe from

Oxmoor House


2 (3- to 3 1/2-pound) broiler-fryers, cut up and skinned
1 cup olive oil
2 large onions, chopped
1 medium-size green pepper, chopped
4 cloves garlic, minced
1 1/2 quarts water
2 cups uncooked regular rice
1 (15-ounce) can tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground salfron
1/4 teaspoon pepper
1 bay leaf
1 (8 1/2-ounce) can English peas, drained
1 (8-ounce) can sliced mushrooms, drained
1 (4-ounce) jar chopped pimiento, drained


Brown chicken in oil on all sides in a large ovenproof Dutch oven. Remove chicken, and set aside; reserve oil in Dutch oven. Sauté onion, green pepper, and garlic in oil. Stir in next 7 ingredients, and bring mixture to a boil.

Add chicken, stirring gently; cover and bake at 350° for 20 minutes or until rice is tender. Add peas, mushrooms, and pimiento; stir gently. Cover and bake an additional 10 minutes or until thoroughly heated. Remove bay leaf, and serve immediately.