Arroz Con Pollo(Rice with Chicken)

Separate breasts, wings, upper joints, drumsticks and liver. Place remaining parts of chicken in saucepan with 3 cups water, a peeled onion, saffron and 1 1/2 teaspoon salt.

Boil 30 minutes, strain and measure to make 2 1/2 cups.

Meanwhile dust tender parts of chicken with flour and 1/2 teaspoon salt.

Cook in hot oil until well browned and tender.

Add a few slices of onion to oil to prevent spattering.

When tender, remove chicken to large casserole, keeping in oven or warm place.

Add ham, scallions, pimiento and parsley to the skillet.

Cook until scallions are tender.

Add bay leaf, rice, chicken broth (boiling hot) and salt to taste.

Bring again to the boil.

Cook over moderately high heat, uncovered, 10 minutes.

Stir well; transfer to casserole with chicken, arranging chicken over the top.

Cover; let stand 15 to 20 minutes, until all liquid is absorbed or place uncovered in 325° oven for 20 minutes.

Makes 6 to 8 servings, enough for 4 persons.