Mrs. Bryant'S Yellow Rice And Chicken

• 1 fryer, cut up
• olive oil
• 1 rib celery, chopped
• 1 green pepper, chopped
• 1 small onion, chopped
• 1 small jar chopped pimento
• 2 garlic cloves, minced
• 1 c. rice (2 for large amount)
• 5 c. water (10 for large amount)
• Spanish saffron threads (about 10)
• salt and pepper to taste
• 1 can English peas, drained (optional)

1. Salt and pepper chicken; brown in skillet in small amount of olive oil.
2. Place chicken in large roaster.
3. Sprinkle celery, pepper, onion, garlic and pimento (and peas) over chicken.
4. Add rice and water.
5. Float 1 saffron thread at a time over casserole until all are used.
6. Cover; cook in a 350u0b0 oven for 1 hour.
7. Serve with Cuban bread and green salad.

fryer, olive oil, celery, green pepper, onion, pimento, garlic, rice, water, spanish saffron, salt, english peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788378 (may not work)