This is the recipe in my Puerto Rican cookbook Titled: Cocine Conmigo. The first publication was in 1970. It was reissued in San Juan in 1980. The book contains authentic, traditional, Puerto Rican recipes. I like to add chorizo for my distinct taste. Felix Rosario (my father).
1 3-lb Chicken
3 Tbls of salt to rub on chicken
4 Tbls of oil
1 Ounce bacon
2 ounces chopped ham
1 Envelope of Sabor or 1 tomato, 1 green pepper, and one onion
1 Tbsp cappers
1/3 Tbsp oregano
1/2 Cup tomato sauce
4 Cups of water
3 1/2 Cups of rice
3 Tbls salt for the rice
Cut the chicken, wash it, and salt it.
Heat the oil and the add ham, bacon. Add the sabor or the veggies, garlic, cappers, oregano, tomato sauce, and 1 cup of water. Add the chicken and cook for 10 minutes stirring it. Increase the heat and add the remainder of the water. Lower the heat, cover the pot and cook for 20 minutes.
Stir the rice and cook for another 15 minutes.
To serve: Adorn with pimientos Morrones. These are the cooked marinated red peppers that come in a jar.