2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 pounds chicken thighs and drumsticks
2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 1/2 cups water
1 16-ounce can whole tomatoes
1 chicken bouillon cube, crumbled
1 bay leaf
1/2 teaspoon dried oregano leaves
1cup uncooked converted long-grain white rice
1 10-ounce package frozen green peas
1 2-ounce jar sliced pimientos, drained
Method
Heat oven to 350°. Mix salt, pepper and paprika on wax paper. Rinse
chicken parts and pat dry with paper towels. Sprinkle with salt mixture. In a 4 to 6
quart saucepan heat oil over moderately high heat. Add half the chicken and brown
all over, about 10 minutes. Remove and drain on paper towels.
Repeat with
remaining chicken. Pour off all but 1 teaspoon of oil from pot. Add onion and garlic
to pot and stir about 30 seconds, until onion is translucent.
Add water and stir to
loosen brown bits from bottom of pan. Add tomatoes, bouillon cube, bay leaf and
oregano. Bring to a boil, sprinkle in rice, stir and cover. Bake 20 minutes; then toss
rice with a fork and add chicken.
Cover and bake 20 more minutes. Stir in peas with
a fork and arrange pimientos on top. Cover and cook 8 to 10 minutes longer, until
peas are hot.
