1 can mushroom soup
6 to 8 pieces chicken thighs and legs
2 cubes chicken bouillon
2 tsp. salt
4 oz. pimento
2 c. rice with saffron
1 c. Parmesan cheese
4 oz. mushrooms
10 oz. water
1/2 tsp. pepper

Preheat oven to 350 degrees. Dissolve bouillon cubes in 10 ounces of heated water, add pimentos with liquid, mushroom soup and enough water to make a four cup mixture. Add rice and the liquid to a greased 9 x 15 x 2 inch pan; add salt and pepper, submerge the chicken parts in the mixture, cover with cheese. Bake for one hour or until all liquid is absorbed. Let set for 10 minutes before serving.