2 1/2 LBS. CHOICE CHICKEN PIECES
2 1/2 TBSP. BUTTER OR MARGARINE
2 SMALL CLOVES GARLIC, CRUSHED
2 TSP. SALT
1/8 TSP. EACH OF PEPPER AND PAPRIKA
1/4 CUP EACH CHOPPED ONION AND GREEN PEPPER
3 SLICES BACON, FINELY DICED
1 CUP UNCOOKED RICE
2 CUPS BOILING CHICKEN BROTH
1/2 CUP CANNED TOMATOES, CRUSHED
PINCH OF SAFFRON, OPTIONAL
1/2 CUP COOKED GREEN PEAS

PLACE CHICKEN, SKIN SIDE UP, IN BAKING DISH.  COMBINE BUTTER, 1 CLOVE GARLIC, 1 TSP. SALT, PEPPER AND PAPRIKA.  BRUSH ON CHICKEN.   BAKE 350 DEGREES FOR 45 TO 55 MINUTES OR UNTIL GOLDEN BROWN.  SAUTE BACON UNTIL LIGHTLY BROWNED IN OVEN-PROOF SKILLET.  ADD ONION, GREEP PEPPER, AND REMAINING GARLIC.  COOK UNTIL VEGETABLES ARE TENDER BUT NOT BROWN.  ADD RICE AND COOK ABOUT 2 MINUTES.  STIR IN CHICKEN BROTH, TOMATOES, SAFFRON, AND REMAINING SALT.  COVER TIGHTLY AND BAKE AT 350 DEGREES FOR 45 MINUTES OR UNTIL RICE IS TENDER AND LIQUID IS ABSORBED.  ADD GREEN PEAS AND FLUFF LIGHTLY WITH A FORK.  ARRANGE COOKED CHICKEN OVER RICE.  MAKES 6 SERVINGS.

BLESSED IS THE MAN WHO DIGS A WELL FROM WHICH ANOTHER MAY DRAW FAITH.