Arroz Con Pollo(Puerto Rican) - cooking recipe

Ingredients

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

Preparation

Cut chicken in serving pieces.
Mash in mortar the oregano leaves, peppercorns, garlic, salt, olive oil and vinegar; rub chicken with mixture.
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.
Cook for 8 minutes.
Add tomato sauce and rice and cook 5 minutes.
Drain liquid from peas and add to kettle.
Save the peas for later.
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.
Cover and cook over low heat 20 minutes, then add peas and turn rice once more. Then cover and cook 5 minutes.
Garnish top with pimentos and serve at once.