1 (3 to 4 lbs.) chicken
1 lime or lemon
1 tsp. pepper
2 c. long grain rice
1 sm. green pepper
2 tbsp. chopped parsley
1 garlic clove
1/4 tsp. rosemary
2 c. boiling water
1 tsp. salt
1/3 c. shortening or oil
2 sm. chopped onions
Several stalks celery
1/2 tsp. sage
1/2 tsp. thyme
1 c. tomato sauce
1 sm. jar stuffed olives

Wash and cut chicken into small pieces. Squeeze lime or lemon over chicken. Sprinkle with salt and pepper. Place in refrigerator overnight or let stand several hours to marinate. When ready to use fry chicken in oil without flour until brown - but not done. Remove from pan. Add celery, onion, pepper and garlic to remaining oil. Saute 10 to 15 minutes. Add uncooked rice and continue to saute, stirring constantly for 10 minutes until all grains are well coated with fat. Add parsley, spices and tomato sauce. Stir with fork until well mixed and add hot water, olive juice and chicken. Cover tightly and simmer for 30 minutes on very low heat. Use a heavy Dutch oven so rice will not stick or burn.