Chicken, rice and peas, beautifully seasoned and cooked together instead of being served separately in the ordinary way.

2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 pounds chicken thighs and drumsticks
2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 1/2 cups water
1 16-ounce can whole tomatoes
1 chicken bouillon cube, crumbled
1 bay leaf
1/2 teaspoon dried oregano leaves
1cup uncooked converted long-grain white rice
1 10-ounce package frozen green peas
1 2-ounce jar sliced pimientos, drained

Heat oven to 350°. Mix salt, pepper and paprika on wax paper. Rinse chicken parts and pat dry with paper towels. Sprinkle with salt mixture. In a 4 to 6 quart saucepan heat oil over moderately high heat. Add half the chicken and brown all over, about 10 minutes. Remove and drain on paper towels. Repeat with remaining chicken. Pour off all but 1 teaspoon of oil from pot. Add onion and garlic to pot and stir about 30 seconds, until onion is translucent. Add water and stir to loosen brown bits from bottom of pan. Add tomatoes, bouillon cube, bay leaf and oregano. Bring to a boil, sprinkle in rice, stir and cover. Bake 20 minutes; then toss rice with a fork and add chicken. Cover and bake 20 more minutes. Stir in peas with a fork and arrange pimientos on top. Cover and cook 8 to 10 minutes longer, until peas are hot.