Puerto Rican Chicken

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (3 lb) chicken
• 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
• 1 tablespoon olive oil
• 1 ounce salt lamb, diced
• 2 ounces lean cured ham, diced
• 1 onion, peeled and quartered
• 1 green bell pepper, seeded
• 3 sweet green chili peppers, seeded and minced
• 1 large tomato, quartered
• 6 fresh cilantro leaves
• 1/2 teaspoon salt
• 18 pimento stuffed olives, left whole
• 3 teaspoons capers
• 1 (8 ounce) can tomato sauce
• 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)
• 1 (17 ounce) can baby green peas, drained
• 1 (4 ounce) jar pimientos, chopped

Recipe

• 1 wash chicken well and dry with paper towel.
• 2 cut into pieces, dividing each breast section and back into two pieces.
• 3 coat chicken pieces in olive oil.
• 4 mix the seasonings in group b together and rub into chicken.
• 5 set in refrigerator overnight.
• 6 in a large dutch oven or cast iron skillet, heat olive oil from group c on high and rapidly brown salt lamb and ham.
• 7 reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
• 8 reduce heat to medium low.
• 9 combine ingredients from group d in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
• 10 add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
• 11 add ingredients in group e to the pot and mix over medium heat for 2 minutes, stirring occasionally.
• 12 add the rice from group f and stir in.
• 13 add the liquid to the pot and mix well.
• 14 reduce heat; cover; simmer 10 minutes.
• 15 stir up rice from below; cover, simmer 10 more minutes.
• 16 remove to large platter and garnish with peas and pimientos.