1 young 3 1/2 lb. chicken
1/2 c. olive oil
1/2 c. diced onion
1 1/2 tsp. salt
Dash pepper
3 c. canned tomatoes
1 clove garlic
1 bay leaf
1 c. raw rice

Cut chicken and fry in oil gently until evenly browned. Remove chicken. Cook onions lightly. Replace chicken. Add salt and pepper. Add tomatoes heated to boiling. Drop garlic clove and bay leaf on top. Add washed rice. Cook over low heat until rice is tender and fluffy, about 1 hour. Lift and stir once after first 15 minutes. Remove garlic and bay leaf. Serve on warm platter, garnished with olives and green pepper rings. Makes 5 servings.