A:
1 1/2 lbs. chicken parts, washed

B:

Mash in a mortar: 3 peppercorns 3 cloves garlic, peeled 3 tsp. salt 1 tbsp. olive oil 2 tsp. vinegar

C:
2 tbsp. cooking oil

D:

Chop: 1 onion, peeled 1 green pepper, seeded 2 sweet chili peppers, seeded 1 sprig cilantro 1 tomato

E:
8 green olives, pitted
2 tsp. capers

F:
2 tbsp. cooking oil
Dash saffron
1/4 c. tomato sauce
2 1/4 c. rice, washed, drained

G:
1 (1 lb.) can green peas
1 (4 oz.) can pimiento
2 3/4 c. liquid

Rub chicken parts with ingredients in B. Place cooking oil in large deep pot, then add ham and brown over high heat. Add chicken and brown lightly.

Reduce heat to moderate and add rest of ingredients in D and those in E. Cook 10 minutes. Add ingredients in F and cook 5 minutes.

Drain liquid from peas and pimiento into a measuring cup. Add water until 2 3/4 cup liquid is reached. Put into a pan, bring to boil, add to chicken and cook rapidly until almost dry.

With large spoon turn rice from bottom to top. Cover and cook on low heat for 15 minutes. Add peas, turn rice once more, cover and cook 8 minutes. Heat pimientos and garnish the rice. Serve at once.