2 each boneless chicken thighs and breasts, cooked and cut in bite size pieces
1 (14 oz.) can diced tomatoes
1 onion, chopped
1 red pepper, cut in strips
2 garlic cloves
8 sliced black olives
1/2 bag frozen peas
1 (10 to 12 oz.) pkg. saffron yellow long grain rice with seasonings
2 c. water with 2 or more c. chicken broth

Use a large, heavy Dutch oven type pot for cooking. Brown onions, red pepper and garlic in olive oil. Add chicken and brown for about 5 minutes. Add rice, water, broth and canned tomatoes; cover and cook for 30 minutes on medium to low setting. Add peas and black olives and cook another 5 to 10 minutes. Saffron, green chilies or red ground pepper can be added for a hotter, spicier dish. Serve with crusty French bread and salad.