2 whole chicken breasts
1/4 med. onion
1 1/2 tsp. salt
1 (8 1/2 oz.) can pigeon or green peas
1 qt. water
1 lg. clove garlic, minced
8 peppercorns
8 lg. stuffed green olives
1/2 tsp. dried leaf oregano
1 tbsp. bacon drippings
1 c. long grained rice, uncooked, rinsed & drained
1/2 tsp. pepper
1 c. tomatoes, undrained

Place chicken breasts in a large pot or Dutch oven. Add water, onion, garlic, 1/2 teaspoon salt (or to taste) and peppercorns. Bring to a boil, reduce heat. Cover and simmer until tender about 45 minutes. Drain chicken, reserving broth. Coarsely shred meat with 2 forks or your fingers. Add peas, olives, oregano, 1 teaspoon salt and pepper to taste. Set aside.

Preheat oven to 350 degrees. Heat bacon drippings in a large skillet and add rice. Saute until lightly browned. Add tomatoes; press into rice with a spoon. Simmer 3 to 5 minutes. Turn into a 2 1/2 or 3 quart casserole. Add chicken mixture. Mix gently. Strain 2 1/2 cups broth into mixture. Add more if needed to cover mixture. Cover and bake 1 hour. Let stand, covered a few minutes before serving. Makes 6 servings.