2 1/3-3 lb. broiler fryer chicken, cut up
3/4 tsp. salt
1/4-1/2 tsp. paprika
1/4 tsp. pepper
2 1/2 c. chicken broth
1 c. uncooked rice
1 med. onion, chopped
1 tsp. garlic salt
1/2 tsp. dried oregano leaves
1/8 tsp. ground turmeric
1 bay leaf
1 pkg. (10 oz.) frozen peas, thawed & drained
Pimento strips
Pitted ripe olives

Place chicken, skin sides up, in ungreased rectangular baking dish, 13 x 9 x 2 inch. Sprinkle with salt, paprika and pepper. Bake uncovered in 350 degree oven for 30 minutes.

Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimento strips and olives. Serves 6.