Arroz con Pollo III

Description
Chicken and Rice. 8 servings.

Ingredients

 * 1 x 3 lb. chicken
 * 1½ teaspoon salt
 * 1 teaspoon pepper
 * ⅓ cup orange juice
 * ½ cup olive oil
 * 1 large onion
 * 1 green bell pepper
 * 3 garlic cloves
 * ½ tomato puree
 * 1 lb. rice
 * 5 cups chicken stock
 * 1 teaspoon salt
 * dash of saffron
 * ½ cup dry white wine
 * 1 can green peas
 * 1 can red peppers
 * ½ cup green olives
 * 2 tablespoons capers (optional)

Directions

 * 1) Cut the Chicken into pieces and season with salt, pepper and orange juice.
 * 2) Let stand for 1 hour. Heat the olive oil and brown the Chicken pieces.
 * 3) Take the Chicken out of the pan and add the chopped Onion, green pepper and garlic.
 * 4) Cook for 3 to 5 minutes and add the tomato puree.
 * 5) Continue cooking for some more and the Chicken and the rice.
 * 6) Stir well and cook 3 more minutes. Add the stock, salt, green olives and capers.
 * 7) Cover and cook over high heat until it boils and the rice pops.
 * 8) Uncover and lower heat.
 * 9) Pour the wine over the rice and continue cooking until the rice is completely cooked and the Chicken is tender.
 * 10) Take the Chicken out of the rice and take the meat off the bones.
 * 11) Return the Chicken meat to the rice and stir well. Add the Peas.
 * 12) When ready to serve, put on a serving dish and decorate with the red pepper strips.