1 cut up chicken
1 small jar green olives
1 bell pepper
1 large jar pimientos
1 (8 oz.) can tomato sauce
3 c. chicken broth (from having cooked chicken)
1 lb. rice
1 small jar capers
1 Tbsp. vegetable oil
seasoning salt to taste
black pepper to taste
1 small onion, diced (optional)

Boil chicken in water for 1 hour. Debone chicken. Mix all remaining ingredients in Dutch oven, along with the deboned chicken. Cook over slow heat for 1 hour.