Arroz Con Pollo(Puerto Rican)

• 2 1/2 lb. chicken
• 1 tsp. oregano leaves
• 2 peppercorns
• 1 clove garlic, chopped
• 1/4 tsp. salt
• 2 tsp. olive oil
• 1 tsp. vinegar
• 2 oz. ham
• 1 oz. salt pork
• 1 onion, peeled
• 1 green pepper
• 1 sweet chili pepper
• 2 leaves cilantro
• 6 green olives
• 1 tsp. capers
• 1 tomato
• 3 Tbsp. tomato sauce
• 2 1/4 c. uncooked rice
• 1 can or pkg. cooked sweet peas
• 4 c. boiling water
• 1 (4 oz.) can pimentos

1. Cut chicken in serving pieces.
2. Mash in mortar the oregano leaves, peppercorns, garlic, salt, olive oil and vinegar; rub chicken with mixture.
3. Brown chicken lightly in 3 tablespoons oil. Reduce heat to moderate and add chopped ham, salt pork, onion, green pepper, chili pepper and cilantro, then add chopped green olives, capers and tomato.
4. Cook for 8 minutes.
5. Add tomato sauce and rice and cook 5 minutes.
6. Drain liquid from peas and add to kettle.
7. Save the peas for later.
8. Add boiling water, then mix and cook rapidly uncovered for 15 minutes until liquid is absorbed. With a large spoon turn rice from bottom to top.
9. Cover and cook over low heat 20 minutes, then add peas and turn rice once more. Then cover and cook 5 minutes.
10. Garnish top with pimentos and serve at once.

chicken, oregano, peppercorns, clove garlic, salt, olive oil, vinegar, ham, salt pork, onion, green pepper, sweet chili pepper, cilantro, green olives, capers, tomato, tomato sauce, rice, peas, boiling water, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270363 (may not work)