1/4   c            Olive oil
   2                    Fryers, cut in serving pcs.
   2       ts           Salt
   6                    Chorizo links
   4       c            Uncooked rice
   2       ts           Garlic, minced
   1       lg           Onion, chopped fine
   1       lg           Bell pepper, chopped fine
     1/4   ts           Mexican saffron, crumbled
   6       c            Chicken stock (or more)
   6       lg           Ripe tomatoes,peel,chop
   1       pk           Frozen green peas
   4       oz           Pimento strips (sm. jar)
  Pour oil into a large heavy fying pan and heat to
  med-high temp.  Add the chicken pcs. and sprinkle with
  salt.  You may need to fry part at a time. Add more
  oil if needed.  Brown each pc. and transfer to lge.
  baking dish.
  In same oil, brown chorizo links-remove to baking
  dish, spacing between chicken pcs.  Add half the rice
  in even layer.  In same fat, saute garlic, onion and
  bell pepper, stirring to cook evenly.  When vegs. are
  limp, distribute evenly over top of the chicken,
  sausage and rice, then spoon remaining rice over the
  top.  Add saffron to chicken stock and mix well. Pour
  over rice.  Add the chopped tomatoes.  Cover tightly
  and bake at 350 F. for 1 1/2 hrs.  DON'T PEEK!!!
  Meantime, slightly cook green peas with a pinch of
  baking soda and keep warm in the pan.  Check to be
  sure rice is fluffy and chicken pieces well done.  If
  not, bake a little longer.  For service transfer to
  another dish, if desired, and garnish with drained
  green peas and pimento strips.