Puerto Rican Chicken - cooking recipe

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 1 teaspoon 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 tomatoes, 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 3 1/2 cups 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

Preparation

Wash chicken well and dry with paper towel.
Cut into pieces, dividing each breast section and back into two pieces.
Coat chicken pieces in olive oil.
Mix the seasonings in Group B together and rub into chicken.
Set in refrigerator overnight.
In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
Reduce heat to medium low.
Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
Add the rice from Group F and stir in.
Add the liquid to the pot and mix well.
Reduce heat; cover; simmer 10 minutes.
Stir up rice from below; cover, simmer 10 more minutes.
Remove to large platter and garnish with peas and pimientos.