Arroz Con Pollo(Chicken With Rice)

• 3 to 4 lb. chicken, cut up
• 1 oz. salt pork, diced
• 2 oz. lean cured ham, diced
• 2 tsp. olive oil
• 2 cloves garlic, minced
• 2 1/2 tsp. salt
• 1 c. chopped onion
• 1/2 green pepper, chopped
• 1 can tomato sauce
• 4 oz. stuffed olives with liquid
• 1 envelope Sazon-Goya con pimento and cilantro
• 2 envelopes chicken bouillon
• 3 c. rice

1. In an 8-quart Dutch oven in hot oil, brown salt pork, cured ham and olive oil.
2. Lower to medium heat.
3. Add and saute garlic, salt, onion, green pepper, tomato sauce, olives, Sazon-Goya con pimento and cilantro and chicken bouillon for 2 minutes.
4. Then add chicken, browning slightly.
5. Add 3 1/2 cups of water.
6. Bring to a boil. Continue boiling for 10 minutes.
7. Add rice (water should cover rice slightly).
8. Reduce heat to low.
9. Cover and simmer for 30 minutes. Stir (bottom to top).
10. Cook for another 10 minutes.
11. Serves 6.

chicken, salt pork, lean cured ham, olive oil, garlic, salt, onion, green pepper, tomato sauce, olives, sazongoya, chicken bouillon, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705649 (may not work)