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Preheat oven to 350. Dredge chicken in flour. Heat oil in a large heavy skillet over moderately high heat and brown chicken well. Reduce heat to moderate and stir fry onin and garlic 5 minutes, add ham and stir fry 3-4 minutes longer until onion is golden. Add rice, stir fry one minute then add broth, tomatoes, salt and pepper, saffron and bay leaf. Mix well. Spoon into ungreased 2 quart casserole about 2 inches deep. Arrange chicken on top and sprinkle with salt and pepper. Cover tightly and bake about 1 hour until chicken is tender. Uncover, scatter pimientos and peas on top and bake uncovered for 10 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups