|Broiler fryer||2 Pound|
|Garlic||1 Clove (5 gm)|
|Raw rice||1 Cup (16 tbs)|
|Salami slices||2 Ounce|
|Canned tomatoes||1 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant chicken broth/1 chicken bouillon cube||1 Cup (16 tbs)|
|Shrimps/1 package (12 ounces) frozen deveined shelled raw shrimps||1 Pound|
|Canned pimientos||4 Ounce|
Pull skin from chicken pieces, if you wish.
Place chicken, meaty side down, in a single layer on rack of broiler pan.
Broil, 4 inches from heat, 10 minutes; turn; broil 10 minutes longer, or until lightly browned; set aside for further use.
Pour drippings from broiler pan into a medium-size frying pan.
Stir in onion and garlic; saute until soft; spoon into a 12-cup baking dish with rice, salami, salt, sugar, pepper, and saffron.
Combine tomatoes with water and instant chicken broth or bouillon cube in same frying pan; heat to boiling, crushing bouillon cube, if used, with a spoon.
Stir into rice mixture with shrimps.
Arrange chicken and pimientos on top; cover.
Bake in moderate oven (350Â°) 1 hour, or until liquid is absorbed and chicken is tender.
Garnish with parsley and serve with chopped green onions to sprinkle on top, if you wish.
Dieter's portion: 1/2 chicken breast, 5 shrimps, and 1 cup rice mixture 406 calories.