Ingredients

• 1 garlic clove, peeled and chopped
• 2 lbs chicken (4 to 5 pieces)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons lard or 2 tablespoons shortening
• 1 medium green pepper, cored and chopped
• 1 small onion, peeled and chopped
• 1 ounce ham, diced (about 1/4 cup)
• 2 medium tomatoes, chopped
• 3 cups chicken broth
• 1 cup uncooked long-grain white rice
• 1 (10 ounce) package frozen green peas, thawed
• 1/4 cup stuffed green olive
• 1/4 cup grated parmesan cheese

Instructions

1. In a small bowl, mash garlic with the back of a spoon.

2. Rub garlic into chicken.

3. In a wide, shallow bowl combine flour, salt, black pepper, and oregano.

4. Roll chicken pieces in flour mixture.

5. In a large kettle, melt lard over medium high heat.

6. Add chicken and cook for 8 to 10 minutes or until brown.

7. Remove from kettle and set aside.

8. Add green pepper and onions to kettle and saute until onions are transparent.

9. Stir in ham and tomatoes.

10. Cook over medium heat for 10 minutes.

11. Return chicken to kettle and stir well.

12. Reduce heat to low, cover, and cook for 30 minutes or until chicken is tender.

13. Remove chicken from tomato mixture.

14. When cool, remove meat from bones and cut into bite-size pieces.

15. Add chicken broth and rice to tomato mixture and stir well.

16. Bring to a boil over high heat.

17. Reduce heat to low and cover, placing a paper towel between the kettle and the lid.

18. Simmer for 20 minutes.

19. Add peas, olives, parmesan cheese, and chicken and stir well.

20. Cover and cook for 5 more minutes.