1/4 c. salad oil
1 (4 or 5 lb.) chicken, cut up
1 c. chopped onion
1 1/4 c. water
1 (16 oz.) can tomatoes
1 (2 oz.) jar pimento stuffed olives
2 c. reg. long grain rice
1 tbsp. salt
1/4 tsp. pepper
2 bouillon cubes
1/2 lb. fresh pork sausage links
1 (10 oz.) pkg. frozen peas, thawed

In large pot, over medium heat, brown chicken in hot oil a few pieces at a time; set aside. In drippings cook onion until tender, add chicken, water, tomatoes, olives and all their liquids and remaining ingredients except peas. Heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until chicken is fork tender, occasionally lifting rice with fork. Add peas, cook 10 minutes. If mixture seems dry when peas are added, cook covered; if it seems moist, cook uncovered.