3-4 lb. chicken pieces
1/4 c. olive oil
1 garlic clove, crushed
2 sm. tomatoes, peeled and chopped
1 bay leaf
2 c. chicken broth
Salt to taste
1/2 lb. lean ham, cut in pieces
2 sm. onions, chopped
1 c. uncooked rice
1 sm. jar pimentos
1/8 tsp. ground saffron
1/2 c. white wine

Fry the chicken and ham in the oil over medium heat until well browned. Remove to a casserole dish and keep warm.

Fry the onion and garlic in the oil until they begin to brown. Add rice and cook a couple of minutes more; then add tomatoes, pimentos, bay leaf, saffron, chicken broth, wine, and salt to taste. Bring to a boil; reduce heat and cook 10 minutes, stirring frequently.

Pour the mixture over the chicken and ham in the casserole. Bake in 325 degree preheated oven for about 45 minutes. Remove bay leaf and serve hot.

Serves 4-5.