Arroz Con Pollo

2 lbs. chicken, cut into serving pieces
juice of 1lemon or lime
3-5 cloves garlic - minced
salt and pepper to tase
3 tbl. olive oil
1 onion - chopped
1 bell pepper - chopped
(Optional- 1 cup ham - chopped)
3 cups rice
1 15 oz. can chopped tomatos
3 1/2 cups chicken stock
10-15 Spanish green olives
half a 15 oz. can pigeon peas
1/2 bunch fresh cilantro - chopped
2 tsp. oregano

Directions:

In a large bowl, toss chicken pieces with the lemon or lime juice with garlic, salt. pepper, overnite or for atleast 1 hour.
heat the oil in a heavy bottomed pot over medium flame. Pat chicken pieces dry and aute in small batches to brown on all sides. Remove to a platter and set aside.
add a little more oil to the pot and saute the onion, peppers, and garlic (and optional ham) until onion is translucent.
stir in rice and tomatoes ans cook for another 1-2 minutes. Then add the chicken stock, olives, peas, oregano,salt and pepper. Lay the chicken pieces on top of the rice and bring to a boil. Reduce heat to low and cook, covered, for 30 minutes.
Remove from heat and let rest for 10 minutes. Toss rice gently with a fork and serve.
other recipes;
http://fondaboricua.com/NN_pfrecipe.php
http://www.tasteofcuba.com/arrozconpollo.html