Arroz Con Pollo

• 1 2 1/2 pounds chichen, chopped and in pieces or 2 1/2 chicken breast cut in cubes
• 2 gloves of garlic, minced
• 1/2 teaspoon peeper
• 1/2 teaspoon oregano leaves, dry
• 1 tablespoon salt
• 1/4 lb. smoked ham
• 2 ounces salted pork(optional)
• 2 plum tomatoes, chopped
• 1/2 green bell peeper, chopped
• 1 medium onion, chopped
• 1 tablespoon capers
• 1/2 cup olives, sliced
• 1 1/2 cup rice, medium grain
• 3 cups water or 2 cups chicken broth and 1 cup water
• 4 Rosted Bell Peppers
• 1 cup sweet peas
• 1/2 cup Achiote oil

1. Season the chicken with garlic,oregano, salt and peeper. Make a "sofrito" with the ham, the salted pork and the vegetables and sautee the chicken for 30 minutes. Add the rice, the olives and the capers and stir. Add water, and season to taste. Let the water evaporate and when dry stir gently,and cover. Cook at low-medium heath and until the rice is tender and garnish it with the Roasted Bell peppers and the sweet peas.

chichen, garlic, peeper, oregano, salt, ham, tomatoes, green bell peeper, onion, capers, olives, rice, water, bell peppers, sweet peas, achiote oil

Taken from www.epicurious.com/recipes/member/views/arroz-con-pollo-50083258 (may not work)