2 tbsp. of olive oil
3-1/2 lb. chicken, cut in quarters
2 medium onions, chopped
1 green pepper, chopped
4 cloves of garlic, minced
2 bay leaves
1 cup of white wine
2 medium tomatoes, peeled, seeded, and chopped
1/2 tsp. of saffron
1/4 tsp. of salt (optional)
1/2 tsp. of freshly ground black pepper
1/2 tsp. of ground cumin
1 cube of low-sodium chicken bouillon
2 cups of hot water
3/4 cup of long grain rice, uncooked
1/2 cup of cooked green peas
2 red pimiento peppers, cut into strips
1. Preheat oven to 350F. In a casserole, heat the olive oil and saute the chicken until the skin is golden-brown. Remove chicken and set aside.
2. Add the onions, green pepper, garlic, and bay leaves to the casserole, and saute until the onions are transparent (clear), about 5 minutes. Add white wine, tomatoes, saffron, salt, ground pepper, and cumin, and bring to a boil for 3 minutes.
3. Separately, whisk the bouillon cube in the hot water until dissolved. Add the chicken bouillon and chicken to the casserole, and boil for 5 minutes.
4. Add the rice, stir, and cover the casserole. Bake in the oven for 20 minutes. When done, the rice should be plump and the liquid should all be absorbed. To serve, remove the skin from the chicken and the bay leaf from the rice. Garnish with peas and pimientos.
Calories per serving: 330. Carbohydrates: 24 grams. Fat: 14 grams. Protein: 27 grams.