Mexican Chicken With Yellow Rice

Ingredients

• 1 Whole Chicken, Cut Into 8 Pieces, Skin Removed
• 1 Stalk Celery, Chopped Fine
• 1 Carrot, Peeled, Chopped Fine
• 1 Red Onion, Chopped Fine
• 4 Cloves Garlic, Chopped Fine
• 2 Jalapeno Peppers, Seeded And Chopped Fine
• 2 Bay Leaves
• 2 Cups Chicken Broth
• 1/4 Cup Dry White Wine
• 1 Tbsp Hot Mexican Chili Powder
• 1 Tsp Spanish Saffron, Crumbled
• 4 Tbs Olive Oil
• Salt And Black Pepper To Taste
• 1 Cup Raw Long Grain Rice

Garnishes

• Sliced Pimiento Peppers
• Salsa
• Chopped Green Onions

Directions

In a 4 quart pan, heat oil on medium.

Season the chicken with salt and pepper.

Add chicken pieces and brown for 4 minutes per side.

Remove to a plate.

Discard oil, wipe out the pan, and add 2 tbsp over medium heat.

Add celery, garlic, carrot, jalapeno pepper, and onion, season with salt and pepper, and saute until softened.

Add wine, deglaze the pan and mix in chicken broth, chilli powder, and saffron.

Add the chicken, cover, boil, and simmer for 60 minutes.

Uncover, add rice around the chicken, being sure all rice is submerged, cover the pan and bake at 325 degrees for 30 minutes.

Please feel free to serve it with your favourite garnishes.