Arroz con Pollo

Makes 4 to 6 servings

Truely comfort food...except for Michele, she would pick out the peas and hide them along the ridge under the table.

ingredients

1 frying chicken, cut up (about 3 1/2 pounds chicken pieces)
1/4 cup vegetable oil
1 cup chopped celery
1 green bell pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked long-grain rice
1 1/2 cups water
1/2 tsp crumbled saffron threads
2 teaspoons salt
1/4 teaspoon pepper
1 jar (4 ounces) chopped pimientos
1 C frozen peas

directions

Heat oil in a heavy skillet; brown chicken over medium heat. Remove chicken and pour off all but 2 tablespoons of oil. Add to the skillet the celery, green pepper, onion, garlic, rice, water, saffron, salt, pepper; stir well. Add the chicken pieces back to the skillet scatter peas on top. Cover and cook over low heat for 30 to 40 minutes, until rice is done. Fluff rice with a fork, add pimiento, and heat through.