3 1/2 lbs. chicken, cut into serving pieces
Salt & freshly ground pepper to taste
1/2 tsp. ground cumin
2 tsp. fresh oregano, chopped OR
1 tsp. dried oregano, crumbled
2 tbsp. olive oil
1/2 c. onion, finely chopped
1 tbsp. garlic, finely chopped
1 lg. green pepper, cored, seeded, cut into 1 inch pieces
1/4 lb. boneless smoked ham, cut into 1/4 inch cubes
1 1/2 c. canned crushed tomatoes
4 ripe plum tomatoes, peeled & cut into cubes
1/2 tsp. saffron threads
1 bay leaf
3 c. fresh or canned chicken broth
2 c. converted rice
1 tbsp. dried capers
12 green olives, stiffed with pimentos
1 (9 oz.) pkg. frozen green peas
1/4 c. grated Parmesan cheese
1 (6 1/2 oz.) can fancy pimentos, cut into 8 long strips
4 tbsp. fresh coriander or parsley, coarsely chopped

Preheat oven to 375 degrees. Season chicken with salt, pepper, cumin and oregano. Heat oil in skillet over medium heat. Add chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping warm. Add onion, garlic, green pepper and ham to skillet. Saute' until vegetables are wilted. Add crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to boil while scraping the bottom to loosen any sticking particles. Add rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir in peas and cheese. Arrange strips of pimento on top and bake 5 minutes more. Remove and discard bay leaf and serve sprinkled with coriander.