The Columbia Restaurant's Arroz Con Pollo

Ingredients

1/2 teaspoon saffron

4 cups chicken stock

1/2 cup Spanish extra-virgin olive oil

1 3-pound chicken, cut into quarters (or 4-6 boneless chicken breasts)

2 large Spanish onions, chopped into eighths

1 large green pepper, chopped into eights

2 medium tomatoes, chopped

2 garlic cloves, minced

1/2 tablespoon salt

1 whole bay leaf

2 cups long-grain rice

1/2 cup dry white wine

1/2 cup Le Sueur early canned peas 

Diced Pimentos in a jar  

4 white asparagus tips

Directions:

Using a mortar and pestle, pulverize the saffron to create a powder.  In a small saucepan, heat chicken stock and add saffron.   Allow saffron to dissolve; keep warm until use.  In a large ovenproof casserole, heat olive oil on stove and cook chicken until skin is golden brown on both sides.  Remove chicken and set aside.  In same oil, saute onion, green pepper, tomatoes, and garlic until onion is transparent.  Scrape bottom of pan to loosen any chicken drippings.  Add chicken stock, salt, bay leaf, and rice; stir well.  Return chicken to pan.  Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until chicken and rice is done.  Sprinkle with wine and garnish with peas, pimentos, and asparagus tips.  Serves 4 to 6.