| 1 (3 lb.) chicken, cut in parts | 1 green pepper, chopped |
| 1 can onion soup | 4 eggs, hard-boiled (for decoration) |
| 1 can asparagus (for decoration) | 1 small onion, chopped |
| 1 can pimentos (for decoration) | 1 clove garlic, chopped |
| 5 cilantro leaves, chopped(optional) | Parmesan Cheese |
| 2 lb. rice | 1 tomato, chopped |
| 1 Tbsp. salt | 3 sweet peppers, chopped (optional) |
| 1 Tbsp. capers | 6 olives |
| 1 can tomato sauce | 1 can petite pois(sweet peas - for decoration) |
Cut chicken in parts and put them in salted water to boil. When the meat is tender, take the chicken out of the water and separate the bones from the meat.
Soute the chicken meat in a saucepan with onion, garlic, cilantro, tomato, sweet peppers, green peppers, olives, capers and tomato sauce for 5 minutes.
Cook the rice with the chicken broth and onion soup. When it is done and dried, put a layer of rice in an oven pan. On top of it put a layer of the chicken. Spread Parmesan cheese. Put another layer of rice on top of it. Decorate with the eggs (cut in halves), asparagus, petite pois (sweet peas), and pimentos. Spread again with Parmesan cheese and put in oven covered with aluminum paper for 5 minutes at temperature of 250 degrees F. Take it out and serve.
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