five olives

What we need:

• 2 pounds chicken parts
• 1/4 teaspoon saffron or turmeric
• 2 tablespoons salad oil
• 1 can (13 1/2 ounces) chicken broth
• 1 can (16 ounces) tomatoes, cut up
• 1/2 cup chopped onion
• 2 medium cloves garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1 package (10 ounces) frozen peas
• 1 cup uncooked regular rice
• 1/4 cup sliced pimento-stuffed or ripe olives

Cooking Instructions

1. In a skillet, brown chicken in oil; pour off fat. Add broth,
   tomatoes, onion, garlic, salt, saffron, pepper, and bay leaf.
2. Cover; cook over low heat 15 minutes. Add remaining
   ingredients.
3. Cover; cook 30 minutes more or until chicken and rice
   are tender; stir occasionally. Remove bay leaf.

4 servings