2 1/2 lbs. chicken parts, (drumsticks, thighs, wings, breast halves)
2 1/2 tbsp. lemon juice
1 1/2 tsp. salt
2 1/2 tbsp. cider vinegar
1 tsp. garlic powder
1 1/2 tbsp. oregano
1/2 c. shredded fresh cilantro sprigs
2 cubes chicken bouillons
1 c. sliced onions
1 (12 oz.) can tomato sauce
4 tbsp. olive oil
2 tsp. capers
2 to 3 tsp. green olives
1 can sweet Goya pimentos
Parsley sprigs
3 c. rice
2 1/2 c. water

Utensils: 2 bowls, 1 large skillet, 1 casserole pot, teaspoons, tablespoons, saute spoon, tongs.

Preparation: Remove skins. Rinse the chicken parts with lemon juice and a little water. Drain. To season the chicken parts add the following ingredients: salt, cider vinegar, garlic, oregano, cilantro, grounded chicken bouillons. Cover and store in refrigerator for 2 hours. In a large deep skillet pour 3 tablespoons olive oil. Heat at medium high, subsequently place chicken parts one at a time and saute until chicken meat turns brown. It may take 8 to 10 minutes until chicken parts are cooked. Add onions, saute. Then add gradually, meanwhile, saute' the capers, olives and tomato sauce, in that order. Lower heat to medium-low. Cover and simmer approximately 6 minutes. Green peppers then are added. Cover and pause 2 minutes.

Aside in a bowl rinse 3 cups of rice. Set aside. Empty the cooked chicken with all its ingredients in a casserole pot (4 quart size). Add the rinsed rice. Last add 1 1/4 quarts of water. Heat the casserole until it boils. Boil a little longer until you notice the rice is drying. Lower the heat to medium low. cover. Time: 10 minutes.

Scoop the Arroz Con Pollo over several times. Add 1 last tablespoon olive oil to enhance flavor. Top the Arroz Con Pollo with pimentos and parsley sprigs. Serves up to 10 individuals.