Arroz con Pollo Cubano

Description
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. (If you double or triple the recipe, reduce the amount of water).
 * Serves 4.

Ingredients

 * 1 frying chicken, cut in serving pieces
 * 1 onion, chopped
 * 2 cloves garlic, minced
 * 1 cup olive oil
 * 6 oz canned tomatoes
 * 6 cups water
 * 1 bay leaf
 * 2 tbsp salt
 * 1 lb raw rice
 * 1 pinch saffron
 * 1 green pepper, cut in strips
 * 2 pimentos, cut in strips
 * ½ pkt frozen peas, cooked to almost tender

Directions

 * 1) Preheat oven to 350°F.
 * 2) Fry chicken with onion and garlic in oil until brown.
 * 3) Add tomatoes and water; bring to a boil and cook 5 minutes.
 * 4) 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.
 * 6) When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.