4 lb. roasting chicken, cut up
1 med. onion, diced
1/2 green pepper, chopped
2 cloves garlic, pressed
1 tbsp. capers
3 slices bacon or 1/4 c. oil
1 (8 oz.) can tomato sauce
2 1/2 c. rice
1/4 tsp. oregano
1/4 c. green pimento stuffed olives
2 cubes chicken bouillon
1 tbsp. salt
1/2 tsp. pepper
2 1/2 c. water

In 8 quart Dutch oven, over medium heat, cook bacon slowly until brown. Remove bacon, brown chicken a few pieces at a time. Remove and set aside.

In drippings, over medium heat, saute onions, green pepper, garlic, oregano and capers until tender. Add tomato sauce; stir. Add rest of ingredients including chicken and bacon (except pimentos). Heat to boiling, stir in rice. Cover tightly, reduce heat. Simmer for 30 minutes or until chicken is almost fork tender, and occasionally, with a fork, stir rice.

Garnish with pimento and peas. Pigeon peas or small sweet green peas are delicious.