Chicken And Yellow Rice

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
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