Chicken With Rice

• 6 broiler-fryer chickens (2 1/2 to 3 lb. each)
• 1/4 c. olive oil or salad oil
• 2 tsp. salt
• 2 tsp. garlic salt
• 1 1/2 tsp. pepper
• 1 1/2 tsp. paprika
• 1/2 tsp. saffron or 10 drops yellow food coloring
• 10 c. chicken broth
• 2 medium onions, chopped (about 2 c.)
• 4 bay leaves, crumbled
• 2 Tbsp. snipped parsley (optional)
• 4 tsp. salt
• 4 c. uncooked regular rice
• 2 cans (7 oz. each) pimiento, drained and chopped (optional)
• 1 (24 oz.) pkg. frozen green peas

1. Heat oven to 350u0b0.
2. Wash chicken pieces and pat dry.
3. Place chicken, skin side up, in 4 baking pans, 13 x 9-inch.
4. Brush chicken with oil; season with salt, garlic salt, pepper and paprika.
5. Bake, uncovered, 30 minutes.

olive oil, salt, garlic salt, pepper, paprika, saffron, chicken broth, onions, bay leaves, parsley, salt, regular rice, pimiento, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258759 (may not work)