Arroz Con Pollo

ARROZ CON POLLO

1 broiler-fryer chicken, cut in half
3 tbsp. olive oil
2 c. uncooked long grain rice
1 c. chopped onion
1 red pepper, chopped
1 clove garlic
1 1/2 tsp. salt
1/2 tsp. basil
4 c. chicken broth, warmed
1/4-1/8 tsp. measure ground saffron
1/2 tsp. turmeric
1 bay leaf
1 tbsp. fresh lime juice
2 c. chopped fresh tomatoes
1/2 tsp. peppercorns, ground
1 c. peas

In large Dutch oven, place olive oil and heat to medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm tray. Add rice, onion, peppers, and garlic to oil in pan; stir fry about 5 minutes. Sprinkle with 3/4 teaspoon of the salt and basil. Add chicken broth, stir; then add saffron, turmeric, bay leaf and lime juice.

Bring to boil and add tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of the salt and ground peppercorns. Cover, reduce heat to low and continue cooking about 20 minutes. Add peas and continue to cook, covered about 20 minutes longer until rice is done. Fluff with a fork and done.