1 whole fryer
4 oz. fat or 1/2 pint olive oil
1 onion
2 cloves garlic
6 oz. tomatoes
1 1/2 quarts water
1 bay leaf
2 tbsp. salt
1 lb. rice
Pinch of saffron
1 green pepper (chopped)
1 (2 oz.) can small peas
2 pimentos

Cut chicken in quarters and fry in oil with onion and garlic; when done, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly and place in moderately heated oven for 20 minutes. Garnish with small peas and pimentos.