Puerto Rican Chicken

Ingredients

• 1 (3 lb)  chicken

Group B

• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 10 cloves garlic, crushed
• 1 teaspoon dried oregano, crushed
• 2 teaspoons salt
• 1 teaspoon vinegar or freshly squeezed lime juice

Group C

• 1 tablespoon olive oil
• 1 ounce salt pork, diced
• 2 ounces lean cured ham, diced

Group D

• 1 onion, peeled and quartered
• 1 green bell pepper, seeded
• 3 sweet green chili peppers, seeded and minced
• 1 large tomato, quartered
• 6 fresh cilantro leaves

Group E

• 1/2 teaspoon salt
• 18 pimento stuffed olives, left whole
• 3 teaspoons capers

• 1 (8 ounce) can tomato sauce

Group F

• 2 cups rice
• 3 1/2 cups chicken broth or water (OR 1 12-oz. can of beer and 2 cups of water or broth)

Group G

• 1 (17 ounce) can baby green peas, drained

• 1 (4 ounce) jar pimientos, chopped

Directions

1. 1

   Wash chicken well and dry with paper towel.

2. 2

   Cut into pieces, dividing each breast section and back into two pieces.

3. 3

   Coat chicken pieces in olive oil.

4. 4

   Mix the seasonings in Group B together and rub into chicken.

5. 5

   Set in refrigerator overnight.

6. 6

   In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.

7. 7

   Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.

8. 8

   Reduce heat to medium low.

9. 9

   Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.

10. 10

    Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.

11. 11

    Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.

12. 12

    Add the rice from Group F and stir in.

13. 13

    Add the liquid to the pot and mix well.

14. 14

    Reduce heat; cover; simmer 10 minutes.

15. 15

    Stir up rice from below; cover, simmer 10 more minutes.

16. 16

    Remove to large platter and garnish with peas and pimientos.