1 (3 lb.) cut up chicken
2 clove garlic, minced
2 tsp. crushed oregano
2 tsp. lemon juice
Salt and pepper to taste
1/2 c. vegetable oil
1 sm. cut up onion
1/2 c. diced green pepper
1 c. crushed tomatoes
4 c. brown rice
3 bouillon chicken flavored cubes
4 c. hot water
Pinch of saffron
2 tbsp. recaito goya

Prepare chicken in bowl with garlic, lemon juice, salt, and pepper. Marinate 2 hours or overnight. In heavy Dutch oven pot heat oil. Add chicken and brown at medium high heat. Lower heat to medium. Add green pepper, onion, tomatoes, and recaito. Mix well. Cover and cook for 15-20 minutes until chicken is cooked. Have chicken bouillons dissolved in water. Add rice to chicken and stir well. Add bouillon liquid and saffron. Mix well. Add enough liquid to cover rice 1 inch. Bring uncovered to a boil until all liquid is absorbed, 10-15 minutes. Stir well. Lower heat to low. Cover and cook until done, 10-15 minutes more.