|Chicken||1 Kilogram, cut into 8 good pieces|
|Chicken stock||2 Cup (32 tbs) (Prepared From Balance Pieces)|
|Olive oil/Salad oil||6 Tablespoon|
|Capsicum||1 , sliced|
|Onions||2 , finely chopped|
|Garlic flakes||3 , crushed|
|Chili powder||1⁄4 Teaspoon|
|Powdered saffron||1⁄2 Teaspoon|
|Rice||1 Cup (16 tbs) (Good Quality)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Green peas||200 Gram|
|Stuffed olives||1 Tablespoon, sliced|
|Red pimentos||1 Tablespoon, sliced|
Wash and dry chicken pieces.
Rub them with pepper and salt and stand for 10 mins.
Heat oil in thick pan and fry chicken over gentle heat in two batches, turning them once.
Fry until lightly and evenly browned.
Remove pieces and keep aside.
In the same oil, fry onion, garlic, capsicum and bay leaf, saute until onion softens.
Add rice with salt and fry, stirring continuously, until lightly browned.
Add tomato puree, chicken broth and saffron.
Place chicken pieces over this mixture and bring to a gentle boil.
Cover tightly and bake in an oven of 350° for 1 hour.
Remove from oven, uncover, sprinkle a little water and arrange peas, olives and pimentos.
Cover and bake a further 20 mins., until peas are cooked and no moisture is left.
Let stand a little while before serving.