1. Cook chicken with water, onion, whole garlic and salt until chicken is tender. 2. Bone chicken; strain. Save broth. 3. Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth. 4. Let cook until rice is done over low heat. 5. Before serving, stir in peas. 6. Serve garnished with asparagus and pimentos, sprinkled with cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
