Chicken with Yellow Rice

I have made this at least 5 times in the last 8 months, everytime it gets rave reviews with people asking for the recipe.. even those who had it more than once at my house! It's a great one dish (roasting pan) meal and easily serves 6 people with big appetites. I have made a few adjustments and tried a few variations I thought I'd pass along. I cheat and use a 16-20 ounce package of yellow rice with saffron. I add a small red, yellow, and orange pepper for color. Instead of pimento, I use 3-4 ounces of sliced green olives with pimentos. I also use 1 can of diced tomatos drained. As for the 5 cups of water, I use chicken stock and sometimes a corona! I sometimes had to cook it closer to two hours depending on the size of the chicken pieces and how much liquid was added. One thing I tried that did not turn out so well, I used just thighs and legs (since I prefer dark meat) instead of 2 whole cut up chickens and it didn't turn out as well... not horrible, but just not the same. In any case, it's a great dish to experiment with and even the base recipe will get you some rave reviews!

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