3 lbs. fryer, cut up
1/2 c. olive oil
2 c. chopped onion
1/2 tsp. crushed red pepper
2 1/2 tsp. salt
1/2 tsp. pepper
2 c. raw converted white rice
1/4 tsp. safron threads
1 (1 lb. 12 oz.) can tomatoes, undrained
1 canned green chili, chopped
1 can chicken broth, undiluted
1/2 (10 oz.) pkg. frozen peas
1/2 c. green olives with pimiento, sliced
1 (4 oz.) can sliced pimientos, drained

Wipe chicken pieces with damp paper towels. In heavy, 6 quart Dutch oven, heat olive oil. Brown chicken a few pieces at a time, until golden brown all over. Remove chicken as it browns.

Heat oven to 325 degrees. Add onion, garlic and red pepper to Dutch oven. Saute over medium heat, stirring until golden, about 3 minutes. Add salt, pepper, rice and safron to Dutch oven. Cook, stirring, 10 minutes, until rice is lightly browned. Add tomatoes, chili pepper and chicken broth to rice mixture. Add chicken. Bring to boiling.

Bake covered, one hour. Add 1/2 cup water. Sprinkle peas, olives and pimiento strips over top; do not stir. Bake, covered, 20 minutes longer or until chicken is tender and peas are cooked. Serve hot, right from the Dutch oven. Serves 6.