2 1/2 to 3 lbs. frying chicken pieces
1/4 c. Wesson oil
Salt & pepper
2 med. onions, sliced thin
1 lg. green pepper, chopped
1 clove garlic, minced
2 c. uncooked rice
1 (8 oz.) can Hunts tomato sauce
3 (10 3/4 oz.) cans chicken broth
1/2 tsp. cumin
1/4 tsp. powdered saffron
Pimento strips
Ripe olives, sliced

Brown chicken pieces in Wesson oil in 12 inch skillet until golden. Sprinkle with salt and pepper. Remove from skillet. Cook and stir onions, green pepper, garlic and rice in skillet until Wesson oil is absorbed. Stir in Hunt's sauce, chicken broth, cumin, and safron. Average chicken pieces over rice. Bring to boil. Cover, simmer 40 minutes. Garnish with pimento strip and olives before serving. Makes 8 servings.