Arroz con Pollo

1 2-1/2-to-3-pound chicken, cut up
2 Tb. cooking oil
1-1/2 cups long grain rice
1 cup chopped onion
2 cloves minced garlic
3 cups water
1 7-1/2-ounce can tomatoes, cut up
1 Tb. instant chicken bouillon granules
1 tsp. salt
1/4 tsp. thread saffron, crushed
1/4 tsp. pepper
1 cup frozen peas
1 2-ounce-can sliced pimiento, drained and chopped

Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in oil for about fifteen minutes. Remove chicken from skillet.

In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden. Add water, undrained tomatoes, bouillon granules, salt, saffron and pepper. Bring to boiling; stir well.

Arrange chicken atop rice mixture. Cover and simmer 30-35 minutes or till chicken is tender. Stir in peas and pimiento; cover and cook 6 minutes more.

Serves 6