2 to 4 tbsp. salad oil
3 to 4 whole chicken breasts
6 to 8 chicken thighs or drumsticks
1 pkg. (7 1/2 oz.) Spanish rice mix
2 to 3 tbsp. pimento, chopped
8 raw shrimp, cleaned (opt.)
3 to 4 tbsp. slivered almonds
Salt & pepper to taste
1/4 c. onion, chopped
1 to 1 1/2 c. frozen peas
1 c. cooked ham, slivered
Cilantro, parsley or watercress for garnish

Heat 2 tablespoons oil in heavy frying pan over medium heat, add almonds. Roast and stir until golden brown. Lift out and drain on paper towels.

Meanwhile cut breasts into serving size pieces. Wipe all chicken pieces with a damp paper towel; brown them in hot oil. Add more oil if necessary. Season with salt and pepper. When chicken is well browned; cover and cook 10 minutes then lift pieces out and set aside.

Pour off all but 2 tablespoons of oil. Add onion and cook until lightly browned. Stir in rice from Spanish rice mix; combine seasoning with liquid as directed on package but omit any butter or oil. Pour over rice and onion; bring to a boil and stir. Lower heat, cover and cook about 10 minutes. Stir in pimento, peas, ham and all but 1 tablespoon of roasted almonds. Arrange pieces of chicken and shrimp on top. Cover and cook 10 to 15 minutes. When ready to serve, top with remaining almonds and parsley. Serves 6 to 8.