Servings: 2

2.5 lb fryer cut into quarters 2.5 lb fryer cut into quarters
1 onion, chopped 1 onion, chopped
2 buttons garlic, minced 2 buttons garlic, minced
1 bay leaf 1 bay leaf
1 envelope Vigo saffron & coloring 1 envelope Vigo saffron & coloring
.5 lbs rice .5 lbs rice
.5 cup olive oil .5 cup olive oil
1 green pepper, chopped 1 green pepper, chopped
1 tbl salt 1 tbl salt
1/4 cup whole tomatoes ¼ cup whole tomatoes
1 quart broth (or water) 1 quart broth (or water)
1/2 cup small green peas ½ cup small green peas
Garnish: subheading: Garnish:
Parsley leaves Parsley leaves
Pimiento Pimiento
2 boiled eggs 2 boiled eggs
4 asparagus tips 4 asparagus tips

Preheat oven to 350°.
Simmer chicken quarters in olive oil until brown.
Remove chicken and sauté onion, garlic, green pepper and tomatoes in the same olive oil.
Add chicken back and add a quart of chicen broth. When it starts boiling, add salt, Vigo saffron and rice. When it begins to boil, cover and bake in 350 oven for 20 minutes.
Garnish with peas, pimiento, parsley leaves, boiled eggs and asparagus tips.