1 fryer
1 onion, chopped
1/2 bell pepper, chopped
1 c. rice
1 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 garlic cloves, minced
1 c. stewed tomatoes
1 pkg. saffron
1 1/4 c. water
1 c. frozen green peas, cooked

Cover bottom of pan with oil. Brown chicken. Saute garlic, onion and bell pepper until tender. Add tomatoes, water, bay leaf, saffron, salt and pepper; bring to boil; add rice and chicken. Cover and place in oven on top rack at 425 degrees and cook 25 to 30 minutes.

When done, garnish the top with frozen green peas and pimentos.