1 3-lb. chicken, cut into 8 pieces and skin removed 2 tsp. salt freshly ground black pepper to taste juice of 1 lime 1/2 cup pure Spanish olive oil 1 medium-size onion, finely chopped 1 medium-size green bell pepper, seeded and finely chopped 3 or 4 cloves garlic, minced 1 cup crushed tomatoes or prepared tomato sauce 1/4 cup finely chopped drained pimientos 1 tsp. ground cumin 1 bay leaf 1/2 cup dry white wine 5 cups chicken stock or canned chicken broth 1 14 oz. package or 1 1/2 cups short-grain rice soaked for 1 hr. in cold water with 2-3 saffron threads or 1/2 tsp powdered saffron, and drained 1/4 tsp powdered saffron or 3-4 saffron threads, crushed 1 cup sweet peas 2 pimientos, chopped, for garnish 1. Wash the chicken, pat it dry with paper towels, and sprinkle it with the salt, pepper, and lime juice. 2. In a large, heavy casserole over medium heat, heat 1/4 cup of the oil over low heat until it is fragrant, then brown the chicken 6-8 minutes on each side. Remove the chicken and set it aside. Add the remaining oil and cook the onion, bell pepper, and garlic, stirring, until the onion is transparent, 6-8 minutes. Add the tomatoes, pimientos, cumin, and bay leaf, and cook, stirring, 5 minutes. Add the chicken, mix well, add the wine, and cook 5 minutes. 3. Add the stock and bring to a boil. Adjust the seasonings --it should be somewhat salty, since the rice will absorb salt later on. 4. Preheat the oven to 350 F. Add the drained rice and, if it is not yet bright yellow, add the additional saffron. Bring it to a boil over high heat and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 20-25 minutes. 5. Remove from the heat, add 3/4 cup of the peas, cover, and place in the oven until the rice is tender, about 20 minutes. (You can do this step on top of the stove over medium heat, but the rice cooks better and becomes more tender in the even heat of the oven. This is especially true if you double or triple the recipe to serve a large group.) 6. Transfer the chicken and rice to a large platter, garnish with the remaining peas and chopped pimientos, and serve hot.

Arroz Con Pollo