3 lb. broiler, cut in 8 pieces
1/2 c. olive oil
2 c. chopped onion
1 clove garlic, crushed
2 1/2 tsp. salt
1/2 tsp. pepper
2 c. raw white rice
1/4 tsp. saffron threads
1 (1 lb., 12 oz.) can tomatoes, undrained
1 (10 1/2 oz.) can chicken broth
1/2 pkg. (10 oz. size) frozen peas
1/2 c. pimento stuffed green olives, sliced
1 (4 oz.) can pimento, drained and sliced

1. Wipe chicken pieces with damp paper towel.

2. In heavy 6 quart Dutch oven, heat olive oil. Brown chicken, a few pieces at a time, until golden brown all over. Remove chicken as it browns.

3. Preheat oven to 325 degrees.

4. Add chopped onion and garlic to Dutch oven. Saute stirring, over medium heat until golden, about 3 minutes.

5. Add salt, pepper, rice and saffron to Dutch oven, stirring until rice is lightly browned, about 10 minutes.

6. Add tomatoes and chicken broth to rice mixture. Add chicken pieces. Bring just to boiling.

7. Bake covered 1 hour.

8. Add 1/2 cup water. Sprinkle frozen peas, olive slices and pimento slices over top, do not stir. Bake covered 20 minutes longer or until chicken is tender and peas are cooked.

9. Serve hot right from Dutch oven.

Serves 6.