Oil
1 tbsp. lard
1 chicken, cut in serving pieces
1 sm. slice ham, chopped
1 smoked pork chop, boned & chopped
1 1/2 green bell peppers, sliced lengthwise
1/2 pimento, sliced lengthwise
1 sm. onion, chopped
1 clove garlic, minced
4 tomatoes, peeled & seeded
2 tbsp. sherry
Salt & pepper
4 c. water or half water & half chicken stock
1 1/2 c. rice
1/4 tsp. crumbled saffron threads
Additional pimento

Heat 1 tablespoon oil and lard in Dutch oven. Add chicken and brown. Remove chicken. Add ham and pork. When brown, remove from skillet. Add green peppers, pimento, onion and garlic; saute until tender, adding more oil, if needed. Add chopped tomatoes, sherry and salt and pepper to taste.

Return chicken, pork and ham to pot and cook about 10 minutes. Add water, rice and saffron. Stir, cover and cook over medium heat until rice is tender, about 45 minutes. Serve garnished with additional pimento.