Arroz con Pollo-Raquel Bell

Olive oil
1 lb. Chicken (I use breast chicken only)
1 tsp. Paprika
¼ tsp. Salt
¼ tsp. Ground pepper

1 Bell pepper
1 Celery stalk
½ Onion
2 Garlic cloves

1 Can of stewed tomatoes
½ c chicken broth
2 TBSP Water

2/3 c rice
½ oregano
1 Bay leave
1 TBSP capers rinsed and drain
½ saffron threads


1 c frozen green peas
1c roasted red peppers

1. Preheat the oven to 350 F. In a large skillet heat the oil. Add the chicken and sprinkle: salt, paprika and pepper. Make sure to keep turning the chicken, until browned. Then, placed the chicken in a baking casserole.
2. Now, in the skillet, bring together the garlic, onion, bell pepper, and celery; cook for about 5 minutes or until softened.
3. Add the tomatoes, broth and water. Bring them to a boil. Remove from the heat. Add the rice, capers, oregano, saffron and bay leaf.
4. Transfer to the casserole and bake for about 25 min. Stir in the peas and roasted peppers. Cover and baked for about 15 more minutes or until the liquid is absorbed.

I have omitted the saffron threads, capers and the roasted red peppers when I have done this dish and it is really good. Saffron threads add a lot of flavor to this dish though.