Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken, cut into 10 pieces 4 Ripe Plum Tomato, cubes
1 Salt 1/2 ts Saffron Threads
1 Black Pepper, freshly ground 1 Bay Leaf
1/2 ts Cumin, ground 3 c Chicken Broth
2 ts Oregano, fresh or 1 ts dried 2 c Converted Rice
2 tb Olive Oil 1 tb Capers, drained
1/2 c Onion, finely chopped 12 Pimento stuffed Olives
1 ts Garlic, finely chopped 1 pk Frozen Green Peas, 9 oz
1 Green Pepper, 1 inch cubes 1/4 c Parmesan Cheese, grated
1/4 lb Smoked Ham, 1/4 inch cubes 1 cn Fancy Pimentos, 6 1/2 oz
1 1/2 c Canned Crushed Tomatoes 4 tb Coriander or Parsley

Servings: 4

Preheat the oven to 375. season the chicken with salt, pepper, cumin
and oregano. Heat the oil in a skillet over medium-high heat. Add the
chicken pieces and brown on all sides. Remove the pieces to a baking
dish and set aside, keeping them warm. Add the onion, garlic, green
pepper and ham to the skillet. Saute until vegetables are wilted. Add
the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
Bring to a boil while scraping the bottom to loosen any sticking
particles. Add the rice, capers, olives and chicken. Stir, cover
tightly and put in the oven. Bake 20 minutes. Stir in the peas and
the cheese. Arrange the strips of pimento on top and bake 5 minutes
more. Remove and discard the bay leaf and serve sprinkled with
coriander. Serves4. From The Gazette, 91/07/31.

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