Fricase' De Pollo(Chicken Stew) - cooking recipe

Ingredients

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

Preparation

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