3 lb. chicken legs and breasts
1 tsp. salt
1 tsp. paprika
1/2 c. olive oil
1 tbsp. butter
1/2 tsp. saffron
1 c. rice
1 1/2 c. chicken broth
3/4 bay leaf
2 oz. jar chopped pimento
1 c. ripe olives, chopped
1 c. peas

Season chicken in salt and paprika and saute in olive oil until slightly browned. Melt butter in saucepan and mix in saffron. Add rice and cook for 10 minutes. Add chicken broth, bring to boil, cover and simmer for 15 minutes. Place bay leaves in bottom of large casserole or 2 smaller ones; add rice. Add pimentos and olives and top with chicken. Cover and bake at 350 degrees for 1 hour until chicken and rice tender. Add warm water, if necessary. Add peas 15 minutes before chicken is done.