Chicken & Yellow Rice Valenciana

Arroz Con Pollo Valenciana - Columbia Restaurant During lunch, this dish is cooked in batches, in the style of the Columbia's chef of the 1950s and 1960s. By night, it is made to order Valencia style and baked in a traditional Spanish clay dish, or cazuela.

source	Columbia Spanish Restaurant
categories	copycat, main dish, poultry
yield	Serves: 4
prep time
total time	1hr 15mins

INGREDIENTS

2 lbs fryer chickens, cut in quarters (4 chicken quarters)

2 onions, chopped

1 green pepper, chopped

2 Med tomatoes, peeled, seeded and chopped

2 garlic cloves, minced

½ cup olive oil

1 bay leaf

4 cup chicken broth

2 cup long-grain white rice, uncooked

½ tsp saffron

½ tsp salt

½ cup baby green pea (cooked)

4 asparagus tips

2 roasted red peppers, cut in strips

¼ cup white wine

INSTRUCTIONS

1. In a skillet, sautee chicken in heated oil until skin is golden.

2. Remove chicken and place in casserole dish.

3. In same oil in the skillet, sautee onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken.

4. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice.

5. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done.

6. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.