Fricase' De Pollo(Chicken Stew)

• 2 c. long-grain rice
• 1 (3 to 3 1/2 lb.) fryer chicken, cut into serving pieces
• 2 cloves garlic, crushed
• 1/2 tsp. paprika
• 1/4 c. olive oil
• 1 Tbsp. vinegar
• 2 Tbsp. vegetable oil
• 4 oz. lean cured ham (1/2 c.), diced
• 2 oz. salted pork, washed and diced
• 1 Tbsp. sofrito
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• salt to taste
• 4 whole black peppercorns
• 1 tsp. dried oregano
• 1 lb. can peeled, plum tomatoes
• 2 (4 oz.) jars sweet red pimentos
• 2 chorizo (Italian pepperoni)
• 2 Tbsp. achiote
• 7 c. chicken broth
• 1 (1 lb. 1 oz.) can green peas, drained or 10 oz. pkg. frozen peas
• 10 pimento stuffed Spanish olives
• 2 Tbsp. capers

1. Soak rice in large pot with water to cover.
2. Set aside.
3. Wash chicken pieces, pat dry with paper towels and place in large mixing bowl.
4. Put the garlic, peppercorns, oregano and paprika in a mortar and pound until crushed.
5. Rub this seasoning thoroughly into the chicken pieces, including liver, gizzard and neck.
6. Mix olive oil and vinegar.
7. Pour over chicken.
8. Cover bowl and set aside for chicken pieces to absorb flavors.

longgrain rice, fryer chicken, garlic, paprika, olive oil, vinegar, vegetable oil, lean cured ham, salted pork, sofrito, green bell pepper, onion, salt, black peppercorns, oregano, tomatoes, sweet red pimentos, chorizo, achiote, chicken broth, green peas, spanish, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938666 (may not work)