3 to 3 1/2 pounds chicken pieces
2 tablespoons flour
salt and pepper
1/4 cup olive oil
1 medium onion, sliced
1 clove garlic, minced
4 ounces cooked diced ham
1 cup uncooked long-grain rice
1/4 teaspoon crushed saffron strands
1 bay leaf
1 can (14.5 ounces) tomatoes
2 tablespoons chopped pimiento
1 cup chicken broth
1 tablespoon minced parsley or 1 teaspoon dried parsley flakes

Combine flour with 1 teaspoon salt and 1/4 teaspoon pepper; coat chicken pieces with seasoned flour mixture. Heat olive oil in a large heavy skillet; brown chicken on all sides. Put chicken in a 3-quart baking dish. To the remaining oil in skillet, add onion, garlic, and ham. Cook, stirring, for 5 minutes. Cook rice in boiling water with the addition of the saffron, just until tender. Drain. Add cooked rice to skillet with 1 teaspoon salt, 1/4 teaspoon pepper, the bay leaf, tomatoes, pimiento, chicken broth and parsley. Cover and bake for 1 hour and 15 minutes, until chicken juices run clear. Garnish with sliced stuffed olives.
Serves 6.

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