1 (2 1/2 lbs.) ready to cook chicken
2 chopped cloves garlic
1/2 tsp. ground oregano
2 tsp. salt
2 chopped tomatoes
1 chopped green pepper
1 chopped onion
1 tbsp. capers
1/4 c. olives
1 lb. rice (not minute rice)
1 tbsp. achote coloring (you may substitute catsup)
2 c. water or broth
4 pimientos
1 c. peas

Mix salt, garlic, oregano and rub chicken inside and out. Saute tomatoes, pepper and onions. Add chicken and simmer half an hour. Add coloring (catsup), rice, olives and capers; mix well. Add liquid, stir and cook until all water has been absorbed then cover until the rice is done. You may want to take pieces of chicken out and add it to the rice after rice is almost done. Garnish with strips of pimiento and peas. Always toss rice, do not stir.