Serves: 6. Marinate: overnight. Cook: 45 minutes.

1 (4 lb.) chicken, cut in pieces
2 lg. garlic cloves
2 parsley sprigs
1 tbsp. oregano
3 tsp. salt
2 tbsp. olive oil
1 tbsp. vinegar
4 tbsp. vegetable shortening or cooking oil
1/4 lb. diced smokes picnic shoulder
2 lg. onions, chopped
2 lg. green peppers, chopped
1/2 can (16 oz.) whole tomatoes and juice, chopped
10-12 Spanish pimento-stuffed olives, halved
2 tbsp. imported capers
1/3 c. tomato juice
3 c. water
2 1/4 c. long grain rice
Peas
Pimientos

In a mortar, grind garlic, parsley, oregano, and salt. Add olive oil and vinegar and mix well. Rub chicken pieces with mixture. Marinate overnight in refrigerator in tightly closed container.

The next day remove chicken from refrigerator. In deep pan (with cover, for later use), fry chicken in oil until golden dark brown. Remove chicken and fry picnic shoulder for 2 minutes. Add onions and peppers and saute until onions are transparent. Add tomatoes, olives, capers, tomato juice, and water. Taste and add salt if needed. Simmer for 5 minutes.

Add chicken and continue simmering for 15 minutes. Add rice and mix well. Bring to boil and continue boiling until most liquid has evaporated. Turn in circular motion and in middle so that all rice underneath comes to top. Cover and cook over medium heat for 15 minutes. Turn again. Cover and cook over low heat for 15 minutes or until rice is cooked. Before serving garnish with peas and pimientos.