1 frying chicken, about 3 lbs., cut in quarters
1/2 c. vegetable oil
2 tbsp. butter
1/3 c. chopped onions
1/4 c. green pepper
2 c. rice, uncooked
1/2 tsp. powdered saffron
1 (3 oz.) jar sliced mushrooms
2 tsp. aromatic bitters
2 c. chicken bouillon
1/4 tsp. hot pepper sauce

Wash chicken pieces; pat dry. In a large fry pan, brown chicken on each side in vegetable oil. Remove vegetable oil from pan, save for another use. Using the same, melt butter. Add onion and green pepper, saute 3 minutes, stirring with wooden spoon. Stir in rice and saffron; cook 2 minutes, stirring constantly. Place rice mixture in a large Dutch oven; stir in mushrooms with liquid. Stir in bitters. Pour 1 cup bouillon; cook 10 minutes. Combine hot pepper sauce with remaining broth. Stir into mixture. Place chicken pieces on top of; cover, cook for 30 minutes. Makes 4 to 6 servings.