2 chickens (about 1 1/2 lbs. each) cut up
2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
2 c. chicken broth
6 tbsp. tomato sauce
2 pimentos slice
1/8 tsp. saffron
1 c. converted rice
2 tsp. grated lemon peel
Chopped parsley
Lemon slice

Season chicken with salt and pepper. Fry pieces in oil in 12 inch skillet until golden on all sides. Stir in onion and garlic; cook until tender but not brown. Add chicken broth, tomato sauce, pimentos and saffron. Cover and simmer 15 minutes.

Stir rice into chicken mixture; cover tightly and simmer until chicken is tender and most of liquid is absorbed, 25 to 30 minutes. Season to taste with salt and pepper. Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.