Arroz con Pollo IV

Description
This recipe is wonderful. Recently I fixed a Panamanian dinner for close friends here in Colorado with arroz con pollo, plantain, stuffed chayote, mango salad and a coffee dessert. It was a big hit!

Ingredients

 * 3 lbs chicken pieces
 * about a cup of Crisco
 * 1 lb pork cut in small pieces
 * 1 can pimentos (sliced)
 * 4 chorizo sausages
 * ½ bottle stuffed olives
 * 28 oz can tomatoes
 * 2 bay leaves
 * 15 oz tomato sauce
 * 4 cups rice
 * 1 bunch parsley (chopped)
 * 1 tsp saffron
 * 2 large onions (chopped)
 * salt and pepper to taste
 * 4 cloves garlic (chopped)
 * 1 can peas

Directions

 * 1) Brown chicken and pork in Crisco.
 * 2) Add sausages and cook (I take out some of the grease before adding the rest of the ingredients).
 * 3) Then add tomatoes, tomato sauce, parsley, onions, garlic, bay leaves, saffron, salt and pepper.
 * 4) Simmer until chicken is tender.
 * 5) Remove chicken and add rice.
 * 6) Cook on medium high until liquid is absorbed.
 * 7) Then cover tightly and steam until rice is done.
 * 8) When serving, add can of heated peas and pimientos over the top.
 * 9) Arrange chicken around the sides (or remove chicken from bones and add to rice)
 * 10) Parsley may also be used to decorate.