1/4 c. Spanish olive oil
1 1/2 sm. chickens (3 1/2 lb.) cut into quarters
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 cloves garlic, minced
1 lg. ripe tomato, peeled, seeded and chopped
1 tsp. fresh lemon juice
1 bay leaf
1 tsp. chopped parsley
1 tsp. salt
1/4 tsp. hot sauce
Generous pinch saffron
3 1/2 c. chicken stock
2 c. long grain rice
1 can tiny French style peas, heated
1 can pimento, cut in thin strips
Parsley sprigs

Heat 2 tablespoons oil over moderate heat in heavy non-iron 10 inch frying pan until hot (not smoking). Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover. Adjust heat to moderately high. Add onion, green pepper and garlic to hot drippings in pan; cook, stirring until onion turns gold. Stir in tomato, blend and spoon mixture over chicken. Add lemon juice, bay leaf, chopped parsley, salt and hot sauce. Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes. Add to chicken, cover casserole and simmer over low heat until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and add to chicken. Add rice, bring to a boil once more, then cover casserole tightly and transfer to oven. Bake for 20 minutes (until rice is tender and liquid is absorbed). Uncover and garnish with peas, pimento and parsley sprigs.