Chicken, cut and seasoned
1/4 tsp. oregano, pepper, salt, garlic
1 green pepper
1 onion
3 c. rice
3 tsp. tomato paste or Bijol (like paprika) for color
1 can red peppers
1 can asparagus
1 bottle copens and olives
1 can peas and carrots

Brown chicken and boil with 3 cups of water for about 20 minutes. Let cool, remove large bones. Wash and fry rice for about 5 minutes. Pour green peppers, onions, olives, copens and tomato paste into rice, simmer for about 5 minutes. Pour in chicken and cook covered for 1/2 hour or until rice is tender. Dress with peas, carrots, asparagus and red peppers, and 1 hard-boiled egg, if desired.