Arroz Con Gandules Y Carne De Cerdo(Rice With Pigeon Peas And Pork) - cooking recipe

Ingredients

1 lb. dry pigeon peas
2 c. rice
1/2 c. olive oil
1 1/2 lb. boneless pork, cut into 1/2-inch cubes
1/4 lb. lean cured ham, washed and diced
1/2 c. tomato sauce
2 Tbsp. sofrito
1 leaf recao, chopped
1 tsp. dried oregano
1/2 tsp. salt
10 c. water
3 c. rice
1 (3 lb.) chicken, skinned and cut into serving pieces
8 whole black peppercorns
2 cloves garlic, peeled
1 tsp. oregano
1/2 tsp. salt
3 Tbsp. olive oil
1 Tbsp. white vinegar
3 oz. lean cured ham, rinsed and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 sweet chili peppers, seeded and chopped
1/2 c. tomato sauce
1 c. chicken bouillon cube
6 pitted black olives (optional)
2 c. water
2 Tbsp. achiote
1 (8 1/2 oz.) can green peas, drained or 1 (10 oz.) pkg. frozen green peas (optional)

Preparation

Wash rice and drain at least 3 times.
Rinse chicken pieces under cold running water and pat dry with paper towels.
Place peppercorns, garlic, oregano and salt in a mortar and pound until crushed.
Blend in 2 tablespoons of olive oil and vinegar.
Rub chicken pieces thoroughly with the seasoning.
In our clan, if we're in a rush, we let the chicken stand for 15 minutes before cooking, otherwise we marinate for several hours or overnight in the fridge.
Heat remaining tablespoon of olive oil in a heavy kettle or Dutch oven and brown ham over moderate heat.
Add onion, bell pepper and ajf dulce.
Saute until onion is translucent.
Add tomato sauce, bouillon cube and olives.
Stir to combine.
Add chicken pieces plus 2 cups water.
Mix, lower heat to moderate-low and cook, covered, for 15 minutes.
Add rice and achiote.
Add more water to cover contents in pot, if necessary.
Mix well and simmer, covered, on low heat until rice is tender (about 30 minutes).
Stir in peas.
Cover and cook 10 minutes more.