10 oz. olives w/pimento

2 oz. capers

8 oz. can tomato sauce

Sazon goya (2 in pkg.)

Whole chicken, cut up

3 cups of rice (not instant)

1 med. onion

1 med. pepper

1 med. tomato

Garlic powder

Crisco oil

1 c. flour

Fry chicken dipped in flour in Crisco. Pour out excess grease. In the same pan fry pepper, onion and tomato. Add 8 ounce can tomato sauce and stir until bottom all of the tomato sauce is mixed in; add rice, stir. Add sazon (2 pkg) and stir. Next add olive, pimento- capers and stir. Excluding the 8 ounces of tomato sauce add 5 cups of water to saucepan. Let rice mixture come to a boil. Place chicken on top and cook for 20 minutes on low simmer.