1 large chicken, about 12 lbs. cut into 6 -8 serving pieces
Salt
Fresh ground black pepper
1 cup cooking oil
1 garlic clove, peeled
8 oz. pork shoulder, cut into bite-size pieces
8 oz. smoked ham, cut into small chunks
1 cup finely chopped onion
1 medium green bell pepper, sliced into thin strips
1 tablespoon finely chopped garlic
2 cups long grain rice
1 (6-oz) can tomato paste
1 teaspoon Saffron,
1 can red pimento, cut in strips
½ cup dry white wine
4 cups boiling water
1 cup fresh or frozen green peas
½ cup each green and black pitted olives
6 - 8 medium shrimp, shelled and de-veined, cut in half
1 tablespoon finely chopped parsley
Method: Rinse the chicken pieces and pat dry with paper towels. Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard.
Add the chicken, pork, and ham to the hot oil and cook until browned evenly, about 10 minutes. Remove the chicken and set aside. Add the chopped onion, bell pepper, and garlic to the pork and ham. Sauté until the onions are translucent and the pepper is soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the Saffron water, the white wine, and the boiling water. Add salt and fresh ground black pepper, to taste.
Return the chicken to the pot. Bring to a boil, then reduce heat. Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or until the chicken is tender and the rice has absorbed all the liquid. Serve directly from the casserole or pot. Serves 6
Cooking Tip! For perfect rice, use 2½ cups of liquid for each cup of rice. For a richer taste, use chicken stock or fortify water with chicken base or bouillon cubes.