Arroz Con Pollo

• 1 whole chicken, cut up
• 1 1/2 c. medium rice *
• 1 onion
• 1 green pepper
• 2 cloves garlic
• 8 green stuffed olives
• 1 small can tomato sauce
• pieces of ham, cubed
• 1 can small peas
• juice of 1 lime
• 1 tsp. vinegar
• parsley
• 1 jar pimentos (red)
• salt and pepper to taste

1. Brown the chicken.
2. Saute the other ingredients and place chicken in mixture.
3. Add 5 to 6 cups of water.
4. For best results, allow to stand overnight in refrigerator.
5. The day you serve it, bring mixture to a hard boil.
6. Add the rice.
7. When rice starts to surface, turn off the heat and cover.
8. If it dries up too much, add hot water.
9. It should be moist or soupy, one-half hour. Garnish with parsley and pimentos.
10. It goes well with just a salad.

chicken, rice, onion, green pepper, garlic, olives, tomato sauce, ham, peas, lime, vinegar, parsley, pimentos, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440106 (may not work)