Arroz con Pollo Cubano

Ingredients

 * 1 frying chicken, cut in serving pieces
 * 1 onion, chopped
 * 2 clv garlic, minced
 * 1 cup olive oil
 * 6 oz canned tomatoes
 * 6 cup water
 * 1 bay leaf
 * 2 tbl salt
 * 1 lb raw rice
 * 1 pch saffron
 * 1 green pepper, cut in strips
 * 2 pimientos, cut in strips
 * 1/2 pkt frozen peas, cooked to almost tender

Directions

 * 1) Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it.
 * 2) Serves 4.
 * 3) (If you double or triple the recipe, reduce the amount of water.)
 * 4) Preheat oven to 350 degrees. Fry chicken with onion and garlic in oil until brown. Add tomatoes and water; bring to a boil and cook 5 minutes. Add bay leaf, salt, rice, saffron, and green pepper.
 * 5) Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.