Spanish Chicken and Rice

Better Homes and Gardens One-Dish Meals Vol. 1 Number 3, p. 38

2 teaspoons cooking oil

1 large onion, chopped (1 cup)

½ of a medium green pepper, chopped (1/2 cup)

2 cloves garlic, minced

1 ¾ cups chicken broth

1 cup long grain rice

¼ cup dry white wine

1 bay leaf

1/8 teaspoon ground saffron

1 cup frozen peas, thawed

½ cup sliced pimento-stuffed olives

¼ cup snipped parsley

2 to 2 ½ pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)

1 tablespoon cooking oil

¼ teaspoon garlic salt

1/8 teaspoon paprika

Heat the 2 teaspoons oil in a medium saucepan. Cook onion, green pepper, and garlic in hot oil until vegetables are tender. 

This bit of the cooking process smells amazing.

Add broth, uncooked rice, wine, bay leaf, and saffron. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard bay leaf. Stir in peas, olives, and parsley. 

Love this stuff.

Transfer mixture to a 3-quart rectangular baking dish.

Skin chicken, if desired. Rinse chicken; pat dry with paper towels. Heat the 1 tablespoon oil in a large skillet. Cook chicken in hot oil for 10 minutes, turning to brown on all sides. Arrange chicken over rice in baking dish. Sprinkle chicken with garlic salt and paprika. Cover dish with foil. Bake in a 350F oven for 35 to 40 minutes or until chicken is tender and no longer pink.

It makes quite a bit!

My Rating: 4/5 "We were kind of underwhelmed with this, honestly, except for the bites that had olives in them which we really liked. So basically this recipe is all about the olives. Might wanna add more than it calls for to keep things interesting."