Arroz Con Pollo For 24 - cooking recipe

Ingredients

6 (2 1/2 to 3 lb.) chickens
4 Tbsp. salt
1 1/2 tsp. pepper
10 chicken bouillon cubes
1/2 tsp. saffron
4 bay leaves, crumbled
4 c. uncooked regular rice
1 (24 oz.) pkg. frozen green peas, cooked and drained
1/4 c. olive or salad oil
2 Tbsp. garlic salt
1 1/2 tsp. paprika
10 c. boiling water
2 c. chopped onion
2 Tbsp. snipped parsley
2 containers pimento, chopped

Preparation

Bake chicken, uncooked, for 30 minutes.
Dissolve bouillon in water and add saffron; stir until dissolved.
Stir in onions, bay leaves, parsley and 4 teaspoons salt; heat to boiling.
Remove pans from oven.
Remove chickens.
Drain fat from pans.