• 1/2lb rice
• 4lb chicken
• 1 pint chicken stock
• 3 tbsp dry white wine
• Pinch saffron
• 4 tsp salt
• 1/2 tsp pepper
• 3 tsp lard
• 3 tbsp cooked peas
• 8 small tomatoes, chopped
• 1 small onion, sliced
• 1 green pepper, chopped
• 2 cloves garlic, finely chopped
• Parsley, chopped
• Strips of red pepper to garnish

1. Cut meat off chicken and boil skin and bones for stock. Fry meat slightly in hot lard. Add to stock.

2. Add tomatoes, parsley, green pepper, onion and garlic. Season and add wine. Cook for 10 minutes.

3. Dissolve saffron in 1tbsp of stock and add to chicken. Add sauce now and bring to boil. When chicken is nearly cooked add rice and cook for 1/2 hour.

4. Add peas and decorate with strips of red pepper