3 tbsp. olive oil
8 pieces chicken
2 1/2 c. chicken broth
1 clove garlic, chopped
1/2 tsp. saffron
1 tsp. salt
1 c. rice
1 lb. shrimp, shelled
1 (10 oz.) pkg. frozen peas
2 pimentos, cut into wide strips

Pour oil into electric skillet - set temperature control at 325 degrees. Arrange chicken, skin side down in skillet and cover. Cook for 15 minutes.

Combine chicken broth, garlic, saffron, salt and rice. Turn chicken and pour rice mixture around chicken (scrape off any rice that falls on the chicken). Reduce temperature to 250 degrees and cover. Cook for 15 minutes longer, turn off heat and let stand, covered for 20-30 minutes before serving. Serves 8.