2 pounds chicken parts
2 tablespoons salad oil
1 can (13½ ounces) chicken broth
1 can (16 ounces) tomatoes, cut up
½ cup chopped onion
2 medium cloves garlic, minced
1 teaspoon salt
¼ teaspoon saffron or turmeric
1/s teaspoon pepper
1 bay leaf
1 package (10 ounces) frozen peas
1 cup uncooked regular rice
¼ cup sliced pimento-stuffed or ripe olives
1. In a skillet, brown chicken in oil; pour off fat. Add broth, tomatoes, onion, garlic, salt, saffron, pepper, and bay leaf.
2. Cover; cook over low heat 15 minutes. Add remaining ingredients.
3. Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf.
4 SERVINGS