Arroz Con Pollo

3 broiler-fryer chickens
1/8 cup olive oil
1 Tbsp salt
1/2 Tbsp garlic salt
1 tsp pepper
1 tsp paprika
3 (13.75 oz) cans chicken broth
1/4 tsp saffron
1 cup onion, chopped
2 bay leaves
1 Tbsp minces parsley
2 tsp salt
2 cups uncooked long grain rice
1 (10 oz) package frozen green peas
2 (4 oz) jars pimentos, drained and chopped

Heat oven to 350 degrees. Place chicken skin side up in 2 oblong baking pans. Brush chicken with oil; sprinkle with salt, garlic salt, pepper and paprika. Bake 30 minutes. Heat chicken broth to boiling; stir in saffron. Add onion, bay leaves, parsley and salt. Heat to boiling. When chicken has baked for 30 minutes, remove from the pans. Drain off fat from pans and place 1 cup rice and half the broth in each pan. Stir. Return chicken to pans; cover tightly with foil and bake 30 more minutes or until liquid is absorbed. Remove foil and bake 10 more minutes for fluffier rice. Meanwhile, cook peas as directed on package; drain. To serve, remove chicken from pans, stir peas and pimentos into rice. Replace chicken pieces. Can be garnished with olives. Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user MAMA2NASHES.