1 fryer, disjointed 1/4 cup vegetable oil 1 cup celery, chopped 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced 1 cup raw rice 1 can (8 oz.) tomato sauce 1 1/2 cups water 1/4 to 1/4 teaspoon saffron 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon brown sugar 1 can (4 oz.) pimientos, chopped
Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Remove chicken, add remaining ingredients, except pimiento. Stir well. Replace chicken, cover, cook slowly 30 to 40 minutes until rice is done. Fluff rice with fork, add pimiento, heat through. 4 to 6 servings
