2 chickens (2 1/2 lbs. each), cut up
1/3 c. oil
1 onion, minced
1 green pepper, minced
1 sm. can stewed tomatoes
1 bay leaf
Bijol (or saffron)
4 c. rice
3 1/2 c. cooking white wine
1 sm can petit-pois
1 sm. can pimentos, minced
1 sm. can pimentos, whole
2 tbsp. salt
1/2 tsp. pepper
2 c. chicken broth

1. Cut the chicken the night before and marinate with:

3 garlic cloves, minced
1 sour orange

(Or combination of grapefruit and lemon or just lemon but be very careful).

2. Next day heat the oil, brown and cook chicken until half tender. (When blood stops coming out.)

3. Take chicken out and lay aside.

4. Saute onions, green pepper, tomatoes, minced pimentos with its's liquid. Add the liquid of the petit-pois, salt, pepper, bay leaf, bijol, wine, broth and (or) water). (We always need double the amount of liquid than of rice.) Add the chicken, then the rice, bring to a boil and then simmer until rice is done.

5. Orange with petit-pois and whole pimentos. (You can also use asparagus and hard boiled eggs, but it's not the usual.) Serves 8.