2 cut up chickens
1/4 c. oil
1 c. chopped onion
1 clove garlic
1 lg. can tomatoes
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/2 tsp. ginger
1/2 tsp. saffron
2 c. long grain rice
1/2 c. sherry
1 (10 oz.) frozen peas
1/4 c. sliced black olives
1 (4 oz.) jar pimiento

Brown chicken parts in oil. Remove chicken. Saute onion and garlic. Add tomatoes, broth, salt, pepper, paprika, ginger, saffron and rice. Simmer, covered all the time, 15 minutes. Stir. Add chicken. Simmer, covered all the time, 30 minutes. Stir in sherry. Ring edge with peas. Simmer, covered all the time, 10 more minutes. Garnish with olives and pimiento. 8 servings.