Arroz con pollo

2 roasting chickens(cut into
pieces)
2 tsp dry oregano
1/2 tsp pepper
salt
1/2 cup oil
1 green pepper
2 cups chopped onion
1 clove garlic(crushed)
1 bay leaf
1/4 tsp crushed red pepper
1 tsp crushed saffron threads
1/2 cup chopped bacon(cooked)
1-1 lb 12 oz tomatoes
1 -13 3/4 oz can chicken broth
1 can red kidney beans
1/2 cup green olives(sliced)
1-4 oz can pimientos
2 cups raw white rice

Wash pieces of chicken under cold water. Drain well. Wipe dry with a paper towel. Combine oregano, pepper, & 2 tsp salt. Sprinkle chicken all over with mixture. Rub in well. Let stand 10 min. In a heavy 6-quart Dutch oven heat oil over medium heat. Brown chicken a few pieces at a time. Brown all the chicken on all sides. About 30 min for all. Preheat oven to 350 degrees. Wash green peppers, remove seeds & ribs. Cut into strips. To drippings in Dutch oven add onion, garlic, green peppers, bay leaf & red pepper. Sauté, stirring over medium heat until tender, about 5 min. Add saffron, 2 tsp salt, & rice to pan. Cook, stirring until rice is slightly browned, about 10 min. Add tomatoes & chicken broth. Arrange chicken over rice mixture. Bring just to boiling. Bake in oven for 1 hour. Remove from oven add 1/2 cup water. Do not stir. Sprinkle bacon, olives, & pimientos. Bake covered 20 min. Remove from oven. Let stand another 20 min covered. Serve.