Caribbean Chicken And Rice Arroz Con Pollo

• 2 1/2 oz. chicken pieces
• 2 oz. lean ham
• 1 onion
• 1 green pepper
• 3 sweet chili peppers, seeded
• 1 tomato
• 6 fresh cilantro leaves
• 1/2 tsp. salt
• 2 1/2 c. water
• 10 olives, pimento stuffed
• 1 Tbsp. capers
• 1/4 c. tomato sauce
• 2 Tbsp. fat coloring
• 3 c. rice
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 2 tsp. olive oil
• 1 can peas
• 1 can pimento

1. Wash and dry chicken pieces; rub with salt and pepper. Refrigerate for a few hours or overnight.
2. In heavy kettle, brown ham and chicken, cook 5 minutes over low heat, add all ingredients and saute for 10 minutes.
3. Stir well, drain peas, add 2 1/2 cups of water and follow directions on package of rice.
4. Add all ingredients, cover, cook low heat.
5. Cook for 40 minutes, add peas and pimentos.

chicken pieces, lean ham, onion, green pepper, sweet chili peppers, tomato, cilantro, salt, water, olives, capers, tomato sauce, coloring, rice, oregano, salt, olive oil, peas, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293637 (may not work)