Arroz con Pollo

Recipe By     :Original recipe by Betty Watson - this is modified
Serving Size  : 6     Preparation Time :0:30

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     chicken -- cut into 6-8 pieces
     1/4      teaspoon  saffron
  1                     onion -- sliced
  1              bunch  scallions -- chopped
  1         tablespoon  flour
                        Salt
  1         tablespoon  olive oil
     1/4         pound  chorizo in 1/4" slices
  1                     red bell pepper -- charred, skin removed, sliced
  2        tablespoons  minced parsley
  1                     bay leaf
  1 1/2           cups  long grain rice
  2 3/4           cups  chicken stock
			salt to taste

Dust tender parts of chicken in flour, season with salt and sauté in hot
oil until well browned, about 4 to 5 minutes each side. Remove to large
casserole, keeping warm.  

While sautéing the chicken, char the red pepper until black. Place in a
paper bag for ten minutes to loosen skin. Remove from bag, remove charred
skin and slice. 

Add chorizo, scallions, red pepper and parsley.  Cook until scallions are
tender. Add a few slices of onion to oil to prevent splattering.  Add bay
leaf, rice,saffron  and boiling stock.  Bring to a boil.  Cook over
moderately high heat, uncovered, 10 minutes. Stir well, transfer to
casserole with chicken, arrange dark meat on top.  Bake, covered in 325°F
oven for 20 minutes, add breasts for another 20 minutes or until chicken
is done and liquid is absorbed.

Source:
  "The Art of Spanish Cooking"
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