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Title: Arroz Con Pollo Chicken And Rice Casserole
Category: Chicken
Serves: 4

Ingredients:

1.00		Chicken, cut into 10 pieces
1.00		Salt
1.00		Black Pepper, freshly ground
0.50	ts	Cumin, ground
2.00	ts	Oregano, fresh or 1 ts dried
2.00	tb	Olive Oil
0.50	c	Onion, finely chopped
1.00	ts	Garlic, finely chopped
1.00		Green Pepper, 1 inch cubes
0.25	lb	Smoked Ham, 1/4 inch cubes
1.50	c	Canned Crushed Tomatoes
4.00		Ripe Plum Tomato, cubes
0.50	ts	Saffron Threads
1.00		Bay Leaf
3.00	c	Chicken Broth
2.00	c	Converted Rice
1.00	tb	Capers, drained
12.00		Pimento stuffed Olives
1.00	pk	Frozen Green Peas, 9 oz
0.25	c	Parmesan Cheese, grated
1.00	cn	Fancy Pimentos, 6 1/2 oz
4.00	tb	Coriander or Parsley

Instructions:
Servings: 4 Preheat the oven to 375.
season the chicken with salt, pepper, cumin and oregano.
Heat the oil in a skillet over medium-high heat.
Add the chicken pieces and brown on all sides.
Remove the pieces to a baking dish and set aside, keeping them warm.
Add the onion, garlic, green pepper and ham to the skillet.
Saute until vegetables are wilted.
Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
Bring to a boil while scraping the bottom to loosen any sticking particles.
Add the rice, capers, olives and chicken.
Stir, cover tightly and put in the oven.
Bake 20 minutes.
Stir in the peas and the cheese.
Arrange the strips of pimento on top and bake 5 minutes more.
Remove and discard the bay leaf and serve sprinkled with coriander.
Serves4.
From The Gazette, 91/07/31.