• Lime juice
• 3½ lb.. of chicken parts
• 1 finely chopped large onion
• 2 chopped sweet peppers
• 3 minced garlic cloves
• 1 diced  stalk of celery
• 1 chopped large tomato
• Salt and pepper
• 3 chicken bouillon cubes
• 1 tablespoon parley
• Sliver of hot pepper or a few drops of Tobasco
• 2 tablespoons oil
• 1 tablespoon Worcestershire sauce
• 2 to 3 tablespoons tomato paste
• 1 teaspoon cumin
• ¼ teaspoon turmeric
• 2 cups long grain rice
• ½ cup stuffed chopped olives
• One 16 oz. can sweet peas
• 1 small can of pimento

Remove fat from chicken, cut into pieces, wash well with lime juice and season with salt and pepper. Add onion, sweet peppers, garlic, celery, parsley and hot pepper and let stand for an hour or so.

Sauté chicken with vegetables in oil until golden brown, add tomato, then tomato paste, Worcestershire sauce and cumin. Gradually add ½ cup water with 1 bouillon cube dissolved in it and simmer until chicken is almost done. Remove chicken from gravy, debone and set aside.

Sauté rice in a little of chicken gravy until well coated. Add sufficient boiling water and 2 bouillon cubes with the turmeric to make 3½; cups, add rice and bring to a boil over a high fire. reduce heat and simmer until most of the water has been absorbed.

Mix in chicken chunks, stuffed olives and simmer on a very low flame for 15 minutes longer. Just before serving, add drained peas and decorate with pimentos.
Serves 6.

Note:    Beef sausage, cut into rounds can be added when rice is boiling, if desired.