2 1/2 - 3 lb. chicken, cut up
1 - 1 1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. bacon drippings or cooking oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp. paprika
2 med. tomatoes, chopped
1 - 1 1/2 c. uncooked rice, washed and drained
1 c. frozen peas
3 c. water
1/8 tsp. saffron (optional)

Wash chicken and dry thoroughly with paper towels; rub with garlic and sprinkle all over with pepper and 1 teaspoon salt. Let sit for about 30 minutes if possible.

Heat oil in a big skillet or casserole with lid. Lightly brown chicken pieces in oil. Set aside.

Pour off all but 1/2 tablespoon oil in skillet. Saute onions in it until soft and clear; add paprika and tomatoes and cook until most of the liquid has evaporated.

Return chicken to skillet and add rice, peas, water, saffron, and the rest of the salt. Stir to mix ingredients. Bring to a boil, reduce heat to low, cover tightly and simmer 30 minutes or until chicken is tender.

Correct the seasonings. Serve hot. Preparation time: 30 minutes. Cooking time: 1 hour. Serves 4 - 6.