1 chicken fryer, disjointed
1/4 c. olive oil
1 c. chopped celery
1 pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 c. raw rice
1 can tomato sauce (8 oz.)
1 1/2 c. water
1/4 tsp. saffron or Bijol
2 tsp. salt
1/4 tsp. pepper
1 tsp. brown sugar
1 (4 oz.) can pimentos, chopped

Coat chicken with hot oil in skillet. Brown over medium heat. Remove chicken, add remaining ingredients, except pimentos. Stir well. Cover and cook slowly 30 to 40 minutes until rice is done. Fluff with fork, add pimentos, heat through. Serves 4 to 6.