NGREDIENTS:
2 whole bone-in chicken breasts with skin, cut into 2-inch pieces 1 recipe traditional garlic dipping sauce 1/4 cup olive oil
1/2 cup black olives, pitted and chopped 1/3 cup golden raisins 1/2 cup green peas
1 6-ounce jar pimientos, drained and cut in strips 4 cups long-grain rice 4 to 5 cups chicken stock
generous pinch saffron, soaked in an additional 1 cup boiling chicken stock 2 teaspoons salt 1 teaspoon black pepper
1 Marinate the chicken pieces in the dipping sauce for 30 minutes. Drain and discard the liquid. In a skillet, heat 2 teaspoons oil, lightly saute the chicken pieces, and set aside. Heat the remaining olive oil in a Dutch oven. Saute the olives, raisins, peas, and pimientos for 5 minutes. Stir in the rice. Add enough chicken stock, including the cup with saffron, to cover the rice, and bring to a boil. Add salt and pepper. Reduce the heat and add the chicken. Simmer for 20 minutes, or until the rice and chicken are cooked.
