Heat oil in saucepan
until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain
oil from pan. Add butter, onion, scallions, thyme, bay leaves
, and saute for 4 minutes. Add rice
and saute for 4 to 5 minutes more, then add garlic
, chicken, squash, peas and water. Bring to a boil then reduce to a simmer
and cover for 35 minutes.