2 c. rice
1 (2 1/2 lb.) chicken
1 chili pimento
1 tomato
2 garlic cloves
1 onion
1/2 tsp. black pepper
1/2 c. peas
1/2 c. green beans
1/2 c. carrots
1/4 tsp. oil
1 tsp. saffron
Salt to taste
Olive, capers, parsley

Cut chicken in parts. Pan fry for 5 minutes. Add rice to the fried chicken and all the vegetables (well chopped). Add 4 cups water. Cook 35-45 minutes. Finish cooking the rice with two cups chicken broth.