1/2 lb. diced salt pork
3-4 lb. broiler-fryer chicken, cut in pieces
1/4 c. olive oil
1/2 c. chopped onion
2 tbsp. butter
1 clove garlic, crushed
2 peeled tomatoes or 1 c. drained canned tomatoes, cut in chunks
2 c. uncooked rice
4 c. regular-strength chicken broth or water
2 tsp. salt
1/2 tsp. pepper
Hot cooked asparagus tips and peas for garnish

Brown pork and set aside. Add chicken and olive oil to pan and brown. Cook onion in butter and add to chicken along with garlic, pork, tomatoes, rice and broth or water. Add salt and pepper.

Cook, covered, until chicken is tender and rice has absorbed the stock, adding more liquid if necessary to finish cooking the chicken. Serve garnished with asparagus tips and peas. Serves 6-8.