-
1
Cut each chicken in 6 pieces.
-
2
Wash and wipe dry.
-
3
Combine oregano, pepper, and 2 tsp salt.
-
4
Sprinkle chicken with mixture.
-
5
Let stand 10 minutes.
-
6
In dutch oven, heat olive oil over med heat.
-
7
Brown chicken, a third at a time, until golden brown.
-
8
Turning often with tongs.
-
9
This takes about 30 minutes.
-
10
Preheat oven to 350F.
-
11
Cut pepper into quarters, then in lengthwise strips, 1/4 wide.
-
12
To drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
-
13
Saute until onion in tender.
-
14
About 5 minutes.
-
15
Crush saffron threads.
-
16
Add saffron with 2 tsps of salt and the rice to the dutch oven.
-
17
Cook until rice is lightly browned.
-
18
About 10 minutes.
-
19
Add undrained tomatoes and chicken broth.
-
20
Arrange browned chicken pieces over rice mixture.
-
21
Bring just to boiling, uncovered.
-
22
Bake in oven at 350 F, tightly covered for 1 hour.
-
23
Remove from oven; add 1/2 cup water.
-
24
Do not stir.
-
25
Sprinkle peas and olives over top.
-
26
Drain pimientos; Cut in 1/4 inch strips.
-
27
Arrange strips over top.
-
28
Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.
-
29
Remove from oven.
-
30
Let stand, covered 10 minutes.
-
31
Serve from dutch oven.
