2 (2 1/2-lb size) roasting chickens, each cut into 6 pieces
2 tsps dried oregano leaves
1/2 tsp black ground pepper
salt, as required in preparations
1/2 cup olive or salad oil
1 medium green pepper
2 cups chopped onion
1 large garlic clove, crushed
1 bay leaf
1/8 to 1/4 tsp crushed red pepper
1 tsp saffron threads
2 cups converted raw white rice
1 can (1 lb, 12 oz) tomatoes, undrained
1 can (13 3/4 oz) chicken broth
1/2 pkg (10-oz size) frozen green peas
1/2 cup pimento-stuffed green olives, sliced
1 can (4 oz) pimentoes
1. Wash chicken pieces under cold running water; drain well. Wipe dry with paper towels, so fat won't spatter when chicken is browning. Combine oregano, pepper, and 2 tsps salt. Sprinkle mixture all over chicken.; rub in well. Let stand10 minutes.
2. In heavy, 6-quart round or oval Dutch oven, heat olive oil over medium heat. Brown chicken, a third at a time, until golden-brown all over, using tongs to turn chicken--this takes about 30 minutes in all. Remove chicken as it browns. Preheat oven to 350 F.
3. Wash green pepper; cut into quarters; remove ribs and seeds; cut into lengthwise strips, 1/4 inch wide. To drippings in Dutch oven, add onion, garlic, green pepper strips, bay leaf, and crushed red pepper.; saute, stirring, over medium heat until onion is tender--5 minutes.
4. Using back of spoon, crush saffron threads on small piece of foil, or use mortar and pestle. Add with 2 tsps salt and the rice to Dutch oven; cook, stirring, until rice is lightly browned--about 10 minutes. Add undrained tomatoes and chicken broth.
5. Arrange browned chicken pieces over rice mixture. Bring just to boiling, uncovered. Bake in oven, tightly covered, 1 hour. Remove from oven, add 1/2 cup water. Do not stir. Sprinkle peas and olives over top. Drain pimentoes; cut into 1/4 inch strips.
6. Arrange pimento strips attractively over the top. Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid. Remove from oven. Let stand, covered 10 minutes. Serve right from Dutch oven. Serves 6. This recipe is from the McCall Cooking School collection of books. We have made a double batch on several occasions and baked it in a covered turkey baking container. It is an impressive dish to contribute to a church or family group in need of the large casserole offering!