Rinse the chicken and pat dry. Brown the chicken in olive oil in a medium skillet. Remove and set aside.
Sauté the garlic lightly in olive oil in a large skillet. Add the onion and green pepper. Sauté until the vegetables are tender.
Add the tomato sauce, chicken broth, basil, oregano, salt, pepper, hot sauce and saffron and mix well. Cook until heated through. Add the chicken. Cook for 30 minutes or until the chicken is cooked through. Stir in the rice, peas and pimentos.
May substitute pink beans for the peas and a small onion for the medium onion and omit the Tabasco sauce; cook over low heat for 15 minutes before adding the chicken.