1 (3 to 3 1/2 lb.) fryer, cut up
1 1/4 c. olive oil
3 cloves garlic, crushed
1 green pepper, chopped
2 med. onions, chopped
2 med. tomatoes, chopped
3 c. water
1 1/2 c. white rice, uncooked
1/2 c. black olive or capers (optional)
4 or 5 strands saffron
OR 2 tsp. Bijol

In a 6-quart Dutch oven over medium heat, brown chicken in olive oil. Remove chicken, saute garlic, peppers, onions and tomatoes until onion is clear. Add water, saffron (or Bijol), chicken and rice. Cook over low heat about 30 minutes or until chicken is tender and rice is done. Stir occasionally with fork. Add capers or olives.