Awesome Chicken and Yellow Rice

This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.

• Ready In: 2 hrs 5 mins
• Serves: 4-6

Ingredients

• 2  heads garlic (or even more)
• 1  large Spanish onion, cut pole to pole then sliced
• 2  medium green peppers, cut into strips
• 1 (4 ounce) jar pimientos (Not drained)
• 1 (8 ounce) package  yellow rice mix with saffron
• 1⁄4-1⁄3 cup  frozen peas
•  dry white wine
• 4 -5  lbs chicken thighs, legs or 4 -5  lbs  chicken quarters
•  flour
•  oil (for frying)
•  salt and pepper

Directions

1. preheat oven to 400 degrees.
2. salt and pepper chicken.
3. dredge chicken in flour.
4. fry chicken in medium hot oil to brown and set aside (chicken will not be done).
5. clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
6. In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
7. when it begins to boil, add the rice mix and boil for about a minute.
8. put the rice mixture in the casserole or paella pan.
9. Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
10. Cover and bake for about 1 1/4 hours - 1/1/2 hours.