2 1/2 lbs. chicken pieces

B:
2 peppercorns (whole black pepper)
2 cloves garlic, peeled
1 tsp. whole dried oregano
4 1/2 tsp. salt
2 tsp. olive oil
1 tsp. vinegar or fresh lime juice

Crush and mix in a mortar.

C:
1 tbsp. lard or vegetable oil
1 oz. salt pork, washed and diced
2 oz. lean cured ham, washed and diced

D:
1 onion, peeled and chopped
1 green pepper, seeded and chopped
3 sweet chili peppers, seeded, and chopped
1 tomato, chopped
6 fresh cilantro leaves, chopped

E:
1/2 tsp. salt
10 olives, stuffed with pimentos
1 tbsp. capers
1/4 c. tomato sauce
2 tbsp. fat or Achiote Coloring
3 c. rice

F:
1 (1 lb. 1 oz.) can green peas (Petit-Pois)

G:
1 (4 oz.) can pimentos

Wash chicken and divide each chicken piece in 2. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight. In a caldero or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce heat to moderate; add chicken pieces and cook for 5 minutes. Reduce heat to low; add ingredients included in D and saute for 10 minutes, stirring occasionally. Meanwhile, drain liquid from can of peas into a measuring cup and add enough water to measure 2 1/2 cups, if regular rise is used or 3 1/2 cups if long grain rice is used. Reserve peas. Heat liquid and reserve.

Add to kettle ingredients included in E and mix over moderate heat for 2 minutes. Add reserved hot liquid to kettle; mix well and cook, uncovered, over moderate heat until rice is dry. With a fork, turn rice from bottom to top. Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again. Add peas; turn rice once more. Cover and cook for 15 minutes over low heat. Spoon rice into a serving platter. Heat pimentos in their juice, drain, and garnish the rice. Serve at once.