Title: Arroz con pollo-betty crockers red spoon collection
 Categories: Poultry, Vegetables
      Yield: 6 Servings
 
      3 lb Broiler fryer chicken; cut
           -up
    3/4 ts Salt
    1/2 ts Paprika
    1/4 ts Pepper
  2 1/2 c  Chicken broth
      1 c  Uncooked regular rice
      1 md Onion; chopped
      1 ts Garlic salt
    1/2 ts Dried oregano leaves
    1/8 ts Ground tumeric
      1    Bay leaf; crumbled
      1 pk Frozen green peas; (10 oz.)
           -thawed and drained
           Pimento strips
           Pitted ripe olives
 
  Place chicken, skin sides up, in ungreased rectangular baking dish,
  13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered
  in 350 oven
       30    minutes. Heat broth to boiling. Remove chicken and drain
  fat from dish. Mix broth, rice, onion, garlic salt, oregano,
  turmeric, bay leaf and peas in baking dish. Top with chicken; cover
  with aluminum foil. Cook in oven until rice and thickest pieces of
  chicken are done and liquid is absorbed, about 30 minutes. Garnish
  with pimento strips and olives.
  
  Recipe