Missing ingredients and unclear directions led to some phone calls for the Arroz Con Pollo (chicken with rice) recipe that appeared in last Wednesday’s Style section.
Add 2 cups rice and 1 large onion to the list of ingredients.
Then try these directions:
Heat oven to 350 degrees.
Cut the 3-pound frying chicken into quarters. In a large skillet, saute chicken in heated olive oil until skin is golden. Remove the chicken from the skillet and place in a casserole dish.
Peel, seed and chop tomatoes. Chop the onion and green pepper. Mince the garlic.
Saute tomatoes, onion, green pepper, garlic, bay leaf and salt for 5 minutes in the same large skillet with the olive oil. Add to the chicken in the casserole dish along with chicken broth, saffron and uncooked rice.
On the stove top, heat the chicken and vegetables in the casserole dish until it boils. Then cover, put in the oven and bake for 20 minutes.
Sprinkle with wine and garnish with peas, halved pimentos and asparagus tips.