Arroz con Pollo (Chicken and Rice)

Arroz con Pollo
This is my recipe for Chicken and Rice
(1) 2 # of Chicken pieces
(2) 3- Whole black peppercorns
3- Cloves of garlic
1tsp dried oregano
1tbsp Salt
1 tsp White vinegar
(3) 1tbsp lard or vegetable oil
2 Oz. Salt Pork
      2 Oz. Cured lean ham
(4) 1 Onion Peeled and finely diced
1 Green Peppers seeded and diced
4 Sweet Chili peppers seeded and diced
6 Fresh Culantro leaves
(5) 10-12 Stuffed olives with pimento
1tbsp capers
1 can of Tomato sauce
3 Cups of rice
1 Can of Green peas drained  (Optional)
1 Can pimento (Optional)

On a mortar and pestle, add the ingredients on list number 2 crush and mix, alternately if  you do not have a mortar and pestle, peeled the garlic and lay flat on board with the back of the knife blade smashed the garlic paste like and rough chop, transfer to a small bowl.
Place the peppercorns between to pieces of parchment paper and with the bottom of a heavy skillet, crushed them with a rolling motion, add to the small bowl, add all the ingredients and mix.

Take chicken divide the pieces into two rinse under cold water rub salt on it and then rinse again pat dry, use the ingredients on the bowl and rub it on the chicken put in a container and cover with plastic keep in refrigerator for several hours or overnight.

In a Caldero or heavy kettle add fat and brown rapidly the salt pork and ham, reduce heat to medium, add chicken pieces and cook for about 5 minutes.

Reduce heat to low, add the ingredients from #4 and sauté for 10 minutes, stirring occasionally.

Add to kettle ingredients from step 5 and mix over moderate heat for about 2 minutes add 2 1/2 cups of rice if you are using regular rice
or 3/12 cups if using long grain rice.

Mix well and cook uncovered, over medium heat, until rice is dry, with a fork turn over the rice from the bottom up, and cover kettle I usually put a piece of aluminum foil and then the cover on top cook over low heat for 40 minutes
hallway through the cooking period stir the rice from the bottom.

I f you want to add the peas turn the rice once more to mix them in cover and cook for another 15 minutes over low heat.

Spoon the rice onto serving plate and garnish with lightly sauté pimento if you desire so.

Buen Provecho