From the “Betty Crocker Recipe Card Library” published in 1971
Six 21/2-to 3-pound broiler-fryer chickens, cutup
1/4 cup olive or salad oil 4 teaspoons salt
2 teaspoons garlic salt
11/2 teaspoons pepper
11/2 teaspoons paprika
10 chicken bouillon cubes
10 cups boiling water
1/2 teaspoon saffron
2 cups chopped onion
4 bay leaves, crumbled
2 tablespoons snipped parsley
4 teaspoons salt
4 cups uncooked regular rice
2 cans (7 ounces each) pimiento, drained and chopped
1 package (24 ounces) frozen green peas, cooked and drained
Heat oven to 350°. Place chicken skin side up in 4 ungreased baking pans, 13x9x2 inches. Brush chicken with oil; season with 4 teaspoons 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 teaspoons salt; heat to boiling.
Remove pans from oven; remove chicken. Drain fat from pans. In each pan, stir together 1 cup rice and about 23/4 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).