1 fryer, cut up
1 lg. onion, chopped
1 clove garlic, finely chopped
1 1/2 tsp. salt
1/4 c. olive oil or cooking oil
1/2 tsp. pepper
1 tsp. paprika
1 tsp. parsley, finely chopped
2 c. rice
6 c. boiling water
Pinch saffron, optional

Heat oil in large pot with lid. Brown fryer in oil. Add onion and garlic and fry until golden. Add salt, pepper, paprika, and parsley. Add 6 cups boiling water and 2 or 3 pinches saffron if desired. When water is boiling, add rice. Cover and simmer for 45 minutes, stirring to prevent sticking.

Place chicken and rice on large platter and garnish with black and stuffed olives and strips of pimiento.