Six 2 1/2 to 3 lb broiler fryer chickens, cut up
1/4 cup olive or salad oil
4 tsp. salt
2 tsp. garlic salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
10 chicken bouillon cubes
10 cups boiling water
1/2 tsp. saffron
2 cups chopped onion
4 bay leaves, crumbled
2 tbsp. snipped parsley
4 tsp. salt
4 cups uncooked regular rice
2 cans (7oz each) pimiento, drained and chopped
1 pkg (24 oz) frozen green peas, cooked and drained

Heat oven to 350F. Place chicken skin side up in 4 ungreased baking pans, 13x9x2". Brush chicken with oil; season with 4 tsp salt, the garlic salt, pepper and paprika. Bake uncovered 30 minutes. Dissolve bouillon cubes in water; add saffron and stir until dissolved. Stir in onion, bay leaves, parsley and 4 tsp salt; heat to boiling.

Remove pans from oven; remove chicken. Drain fat from pans. In each pan, stir together 1 cup rice and about 2 3/4 cups chicken broth mixture. Place chicken on rice mixture; cover pans tightly with aluminum foil. Bake 35 minutes; uncover and bake 10 minutes longer. Arrange chicken on warm platters. Stir peas and pimiento into rice; surround chicken with rice mixture.

24 servings (1 cup rice mixture per serving)