2 1/2 lb. chicken, cleaned & dressed

B. Mix:
1/2 tsp. black pepper, ground
1 tsp. oregano
2 cloves garlic, peeled & mashed
3 1/4 tsp. salt
2 tsp. olive oil
1 tsp. vinegar

C.:
1 tsp. lard or oil

D. Chop:
1 oz. salt pork or 1 strip bacon
2 oz. cured ham
1 lg. onion, peeled
1 green pepper, seeded

E.:
6 green olives, pitted
1 tsp. capers
1 tomato

F.:
2 tsp. butter or oil
2 tsp. paprika
1/4 c. tomato sauce
2 1/4 c. rice, washed & drained

G.:
1 can green peas
3 c. water
1 (4 oz.) can pimentos

Cut chicken into serving pieces. Rub with ingredients included in "B". Place lard or oil in large deep kettle. Add cured ham and salt pork and brown over high heat. Add chicken and brown lightly. Lower heat and add ingredients in section "D" turn, add ingredients included in section "E".

Drain liquid from can of peas and complete with water to measure 3 cups. Reserve peas. Boil water and add to kettle. Mix well and cook at medium heat uncovered until dry. With a large spoon, turn rice from bottom to top. Cover, lower heat and cook for 10 minutes. Garnish with peas and pimentos.