INGREDIENTS

INSTRUCTIONS

~----------------------A----------------------------
~----------B*CRUSH AND MIX IN MORTAR----------------  :          --
pepper)  ~----------------------C----------------------------  :      
-- dice salt pork and ham)
~----------------------D----------------------------  :          --
(chop everything in small  :          -- pieces)
~----------------------E----------------------------  :          --
pimientos  ~----------------------F----------------------------  :    
-- pois)  ~----------------------G----------------------------  Wash
chicken and divide each chicken piece in two. Dry and rub with
seasoning included in B.  Set in refrigerator overnight. In a
"Caldero" or heavy kettle, heat fat and brown rapidly salt pork and
ham. Reduce to moderate and add chicken. Cook for 5 minutes. Reduce
heat to low. Add ingredients in D and saute for 10 minutes stirring
occasionally. Meanwhile drain liquid from can of peas into a  measuring
cup and enough water to make 2.5 cups, if regular rice is  used or 3.5
if long rice is used. Reserve peas. Heat liquid and wait.  Add to
kettle ingredients in E and mix over moderate heat for 2  minutes. Add
hot liquid to kettle and 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 and cover, cooking for 15 minutes in low heat.  Spoon rice into a
serving platter. Heat pimientos in their juices,  drain and garnish the
rice. Serve at once.  Ricardo Landrau, Carolina PR, Fidonet 1:367/28
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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