2 1/2 lbs. chicken pieces, washed and dried

B:
1 tbsp. vegetable oil
1 oz. salt pork, washed and diced
2 oz. lean cured ham, washed and diced
1 tsp. whole dried oregano, washed and diced
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
2 sweet chili peppers, seeded and chopped
6 fresh cilantro leaves and chopped

C:
12 olives, stuffed with pimentos
1 tsp. capers
1 tbsp. vinegar
2 bay leaves
1/4 c. seeded raisins
1 lb. potatoes, peeled and cubed
8 dry prunes, pitted
1/2 c. tomato sauce
3 1/2 tsp. salt

D:
1 (1 lb.) can green peas (Petit-Pirs)

E:
1 oz. (2 tbsp.) butter

1. In a kettle, heat fat and brown rapidly the salt pork and cured ham, stirring occasionally. Reduce heat to low, add rest of ingredients in B and saute for 10 minutes, stirring occasionally.

2. Add chicken pieces, mix and cook for 2 or 3 minutes over moderate heat. Add ingredients included in C and mix. Drain liquid from can of peas into a measuring cup, add enough water to measure 2 1/2 cups and add to kettle. Reserve peas.

3. Bring rapidly to a boil. Reduce heat to moderate, cover and boil for 45 minutes. Taste and adjust seasoning.

4. Add butter and drained peas and boil, uncovered, over moderate heat until sauce thickens to taste. Serves 6.