Arroz Con Pollo De Colombia

• 1 chicken, cut up
• 3 cups rice
• 1 can, baby peas
• 4 carrots, sliced and cooked
• 1/4 pound ham, lunch meat or leftover, cubed
• 2 cans, vienna sausages, sliced
• 1 green bell pepper, finely chopped
• 1 tomato, finely chopped
• 1 yellow onion, finely chopped
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 1/2 teaspoon yellow saffron
• 3 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

1. In a large dutch oven or heavy pot add the chicken, salt, pepper, worcestershire sauce, saffron, thyme, oregano, onion, tomato, and two thirds of the bell pepper. Cover with 7-8 cups of water, enough to make a good amount of broth. Bring to boil, then turn down to medium simmer and cook until chicken is tender, 45 minutes to one hour.
2. Remove the chicken from the broth and let cool. Bone the chicken, cut into medium size pieces, and set aside.
3. Strain chicken broth, then measure 6 cups of broth and 3 cups of rice back into dutch oven. Cook until rice is tender and broth is absorbed, about 20-25 minutes.
4. Gently stir and fluff the rice, then add the chicken meat, carrots, peas (drained), ham, vienna sausages, rest of bell pepper, capers and ketchup to the cooked rice. Stir all ingredients once or twice, gently. On low, heat the rice stirring gently two or three times so it does not stick to the pan. Serves 15 to 18. Very good reheated and can be frozen and then reheated.

chicken, rice, baby peas, carrots, ham, vienna sausages, green bell pepper, tomato, yellow onion, salt, black pepper, yellow saffron, worcestershire sauce, ketchup, capers, oregano, thyme

Taken from food52.com/recipes/25581-arroz-con-pollo-de-colombia (may not work)