Arroz con Pollo (Rice with Chicken)

(Shared recipe submitted by Francine T. Ryan.)

Fran writes: "This dish is so easy to make. This is the first dish I made when I got married and served my first dinner. Boy was I nervous. As a newlywed, I soon learned how to create inexpensive dishes with style and taste. My grandfather had a saying, "Never cook when you are angry -- especially eggs!". He was a chef for many years in Chiapas, Mexico."

Ingredients

• 2 broiler or fryer chickens, cut into parts and browned
• 1/4 cup olive oil
• 2 onions, chopped
• 2 green peppers, chopped
• 2 cans (about 16-ounces each) chopped tomatoes (can use fresh)
• 1 tablespoon chopped garlic
• 2 envelopes saffron seasoning
• 1 package (16 ounces) rice, cooked according to package directions
• 1 roasted green pepper, cut in strips
• 1 package (10 ounces) frozen peas, thawed (can use one small can, drained)

Preheat oven to 350° F. In large skillet heat oil. Sauté onion and green pepper until tender. Combine with tomatoes, garlic, saffron, rice and pepper strips. Place chicken on rice mixture; place in oven. Bake until tender, about 35 minutes. Before serving, stir in peas.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.