1 lg. fryer, quartered
2 onions, minced
6 shallots, chopped
2 cloves garlic, mashed
1 green pepper, chopped
1 bay leaf
1 med. can mushrooms
1 sm. can tomatoes
1/2 c. olive oil
5 c. water
2 1/2 c. rice
2 tbsp. salt
1 med. can English peas
1/2 c. sherry wine
1/4 tsp. pepper
Tabasco sauce

Brown chicken in olive oil, use medium heat. Remove chicken and saute onions, green pepper, garlic, and shallots in same oil; add more oil if necessary. Cook until slightly brown, about 5 minutes. Add pepper, salt, bay leaf, tomatoes, and a few dashes of Tabasco. Cook slowly for 6 or 7 minutes. Add browned chicken, rice, water, and wine; turn to high. Bring mixture to boiling point. Add mushrooms and English peas; remove from fire. Cover saucepan and place in oven, preheated at 400 degrees, and cook for about 45 minutes. Serves 4 generously.