1 1 ½ pound chicken (cut up)

½ pound summer squash, peeled and diced

2 teaspoons cooking oil

4 small onions, sliced

1 4-ounce can pimientos, drained

2 large tomatoes, cut in 8

sa1t, pepper

1 garlic clove, crushed

10 shrimp, uncooked but shelled

½ teaspoon saffron

½ pound fresh shelled green peas

1cup hot water

Saute chicken in oil; add onions, tomatoes and garlic. Put saffron into hot water; pour over chicken. Add squash, pimientos, salt and pepper.

Cook over low heat for 1 hour, adding shrimp and peas 15 minutes before serving.