4-6 lbs. frying chicken, cut in pieces
1/4 c. olive oil

Saute chicken; set aside to cool. Debone chicken.

In same pan, after chicken has been removed, saute:

1 lg. diced onion
1 c. diced green pepper
1/2 c. diced celery
4-6 cloves, minced

(You might have to add a little more olive oil.)

When onions are slightly transparent and green peppers are soft, add:

4 c. canned whole tomatoes (chopped)
1 (8 oz.) can tomato sauce
3 c. chicken stock or bouillon

Bring to simmer and add seasonings:

1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. saffron
1/4 tsp. ground basil
1 tsp. salt (or to taste)

Then add 3 cups white long grain rice. Bring to quick boil, turn back down to simmer and cover tightly.

In 30-40 minutes, when rice is tender, remove lid and fold in:

Deboned chicken pieces
1 (8 oz.) pkg. petit pois (reserve 1/4 c.)

Steam 5 more minutes to heat chicken and peas.

Transfer rice mixture to large round serving bowl and garnish top with:

1. In center: one grated hard-boiled egg.

2. Radiate from center, white asparagus spears.

3. Sprinkle around edge, remaining petit pois and if you like the taste, a couple tablespoons of capers.