Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chickens -- cut serving pieces
   2      teaspoons     salt
   1      teaspoon      paprika
   1      cup           flour
     1/2  cup           oil
     1/2  cup           water
   1      pound         ham -- cut bite-size
                        -- pieces
   1      medium        onion -- chopped
   1      cup           bell pepper -- chopped
   2      medium        tomatoes -- cut in wedges
   4      tablespoons   vegetable oil
   3      cups          rice -- preferably italian
   2      16 oz cans    peas; drain -- save juice

Preparation:

x Chicken stock 1/2 ts Saffron 2 ts Hot pepper sauce x Salt 1 lb Cooked shrimp, clams, -mussels or scallops 2 oz Jar sliced pimiento Early in the day, shake chicken in bag containing mixture of salt, paprika and flour; brown floured chicken well in two skillets with 1/4 cup oil in each; add 1/4 cup water to each skillet and cook chicken 30 minutes; remove chicken and brown ham in remaining oil; set aside; later in the day in clean skillet, saute onion, bell pepper and tomatoes in 4 tablespoons oil until onion is yellow; remove and brown rice in remaining oil, adding more oil if needed; when brown, add onion mixture, liquid from peas plus chicken broth or water to make 6 cups, saffron, hot pepper sauce and salt; cook rice until just underdone; place rice in large flat container and arrange chicken and ham on top; cover and cook in a 325~F oven about 30 minutes, watching rice; uncover, scatter peas, seafood and pimiento over rice; heat throughly and serve.