Pastor Barry's Favorite Chicken and Yellow Rice

In 2 ounces oil, fry chicken until slightly brown; set aside. Saute onion, garlic and pepper in remaining 2 ounces oil in large Dutch oven.

Add chopped tomato and simmer until soft.

Add water, Vigo flavoring, bay leaf and salt.

Stir well; bring to a boil. Add chicken and simmer until the chicken is tender, 20 to 30 minutes.

(You may want to take the chicken off the bone and return to pot.) Bring back to a boil; add rice and simmer (without lifting lid) for 25 to 30 minutes or until done.

Garnish with pimento and green peas.