Valencian Rice (Arroz A La Valenciana) - cooking recipe

Ingredients

1 (3 lb) whole chickens
1 lb white rice (cooked)
1 lb smoked link sausage (sliced into 1/2 inch slices)
1/8 cup butter
2 tablespoons olive oil
1 white onion (chopped into medium chunks)
1 red bell pepper (cut into long strips)
3 green onions (chopped very finely)
2 large tomatoes (diced into large chunks)
1 lb cooked shrimp, peeled and deveined (optional)
6 ounces tomato paste
1/4 cup capers
8 1/2 ounces canned early peas (petit-pois)
3 ounces canned smoked oysters (optional)
4 -5 ounces sliced black olives or 4 -5 ounces whole green olives, as is traditional
1/2 cup white wine (optional) or 1/2 cup beer, you decide, traditional (optional)
salt and pepper

Preparation

1)\tPlace the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
2)\tBring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
3)\tDebone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
4)\tIn a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
5)\tContinue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
6)\tServe hot accompanied by a large glass of Spanish Sangria poured over some ice, an orange wedge and a wedge of pineapple.