A:

2 1/2 lb. 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
2 oz. lean cured ham

Wash and dice.

D:

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

Chop vegetables.

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 into 2 pieces. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

In heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce heat to moderate, add chicken and cook for 5 minutes. Reduce heat to low, add ingredients included in D, and saute for 10 minutes, stirring occasionally.

Drain liquid from peas into measuring cup, and add enough water to measure 2 1/2 cups, if regular rice is used, and 3 cups, if long grain 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 latter. Heat pimentos in their juice, drain, and garnish the rice. Serve at once.