Arroz con Pollo Castillane

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[edit] Description

Makes 6 servings.

[edit] Ingredients

• 2 1/2 pounds choice Chicken pieces
• flour, salt, ground black pepper
• 1/4 cup olive oil
• 1 cup chopped Onion
• 3 cups chicken broth
• 1 cup uncooked rice
• 3 fresh tomatoes, sliced
• 1 medium bay leaf
• 2 whole cloves
• 2 tablespoons chopped fresh parsley
• 1/8 teaspoon saffron
• 1/4 cup sherry or Madeira
• 1/2 green pepper, slivered
• 1/2 red pepper, slivered

[edit] Directions

Dredge Chicken pieces in flour, salt, and pepper. Lightly brown Chicken in oil, turning often to prevent burning. Remove Chicken and drain of all but 1 tablespoon drippings. Add Onion to drippings and cook until tender but not brown. Stir in chicken broth and rice. Return Chicken to skillet and place tomatoes on Chicken. Add bay leaf, cloves, parsley and saffron. Heat to boiling. Reduce heat; cover with tight-fitting lid and simmer for 45 minutes, or until Chicken is tender. All liquid will not be completely absorbed by rice. Just before serving, add wine and garnish with slivered peppers.