1/2 lb. salt pork, diced
3 tbsp. peanut oil
1 lb. boneless beef chuck, cut into 1 1/2 inch cubes
2 frying chickens, cut in serving pieces
3 large onions, thinly sliced
4 large tomatoes, peeled and chopped
2 large green peppers, seeded and cut in strips
2 bay leaves
2 tsp. dried crushed red pepper
1/2 tsp. dried thyme
Salt
Pepper
2 cans (6 oz.) tomato paste
2 c. water
1 tbsp. fresh lemon juice
1 c. chicken broth
2 c. long grain rice

Cook salt pork and oil in a large kettle until most of the fat is released from pork. Brown beef cubes in oil until browned on all sides. Remove with slotted spoon and set aside. Saute chicken pieces, a few at a time, until golden brown on all sides. Remove to a plate. Saute onions in oil until translucent. Stir in tomatoes and green peppers. Add more oil if needed and saute 2 minutes longer. Add bay leaves, crushed red pepper, thyme, salt and pepper to taste, tomato paste, 1 cup water and lemon juice. Mix well. Cook until hot through. Return beef and chicken to kettle. Add remaining water and stock. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add rice and continue to simmer another 30 minutes, or until chicken is tender and nearly all liquid has been taken up by the rice.