2 c. white rice
1 lg. frying chicken, cut up
1 lg. onion, cubes
1 lg. green bell pepper, cut in strips
1 lg. red sweet bell pepper, cut in strips
1 lg. yellow sweet bell pepper (opt.), cut in strips
2 med. size tomatoes, cut in cubes
1 tsp. black pepper
1/2 c. sm. olives, pitted or pitted plus 1/4 c. olive juice
2 tbsp. dried garlic or minced cloves
1 tbsp. oil
2 tbsp. dried parsley

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stew chicken. Cook until most of water is absorbed and chicken is tender. (This will create a broth.) Remove chicken from broth. Reserve broth, set chicken and broth aside.

In a large heavy skillet (iron skillet) heat 1 tablespoon oil, add onion, garlic, (three) peppers; saute until onion and peppers are crispy tender. Add rice and mix well and add olives and tomatoes, mixing until well coated. Stir gently. DO NOT break up tomatoes. Add black pepper, olive juice and parsley, cover and simmer 3 minutes. Mix once and add chicken piece on top.