Title: Spanish chicken with rice
 Categories: Poultry, Rice
      Yield: 8 Servings
 
      8    Chicken pieces
           Seasoned flour for coating
      4 tb Olive or peanut oil
      1 cl Garlic, crushed
      2    Onions, sliced
      1    Bay leaf
    425 g  Can tomatoes
      1 tb Tomato paste
      1    Green capsicum sliced
  1 1/2 c  Rice
    1/2 ts Saffron or 1/2 ts tumeric
      3 c  Boiling chicken stock
      1 c  Frozen peas
           Salt and pepper
           Black olives to garnish
 
  Coat chicken in seasoned flour. heat oil and cook chicken over a
  moderate heat in a large frying pan until golden. Remove from pan and
  set aside. Add garlic and onion to the pan and cook for 2 minutes.
  Add bay leaf, tomatoes and their juice, tomato paste and capsicum
  slices. Add rice, stir to blend and cook for 2 minutes. Add saffron
  or tumeric to boiling stock. Return chicken to pan and pour boiling
  stock over it. Cover and cook over a low heat for 30-35 minutes and
  season to taste. Add extra boiling stock if required. When chicken
  and rice are almost cooked add peas and cook for 5 minutes. Garnish
  with olives just before serving. From:	matejka@bga.Com (Anita A.
  Matejkadate:	96-09-09 23:43:38 Edt