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 of fresh lime juice

Crush and mix B 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, chopped
1 green pepper, seeded, chopped
3 sweet chili peppers, seeded, 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 (optional)

G:
1 (4 oz.) can pimientos

1. Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

2. In a heavy kettle (or calders), heat fat and brown rapidly salt pork and ham. Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

3. Reduce heat to low, add ingredients included in D, and saute for 10 minutes, stirring occasionally.

4. Meanwhile, drain liquid from can of peas into a measuring cup and add enough water to measure 2 1/2 cups if regular rice is used, or 3 1/2 cups if long grain rice is used. Reserve peas. Heat liquid and reserve. (If no peas are used, just measure the same amount of liquid above mentioned - only plain water.)

5. Add to kettle ingredients included in E and mix over moderate heat for 2 minutes.

6. Add reserve hot liquid to kettle, mix well, and cook uncovered, over moderate heat, until rice is dry.

7. With a fork, turn rice from bottom to top.

8. Cover kettle and cook over low heat for 40 minutes. Halfway during this period, turn rice over again.

9. If desired, add peas. Turn rice once more, cover and cook for 15 minutes over low heat.

10. Spoon rice into a serving platter.

11. Heat pimentos in their juice, drain and garnish the rice. Serve at once. Serves 8.