Valencia Rice (Nicaragua)

Ingredients
Add to broth: In a large saucepan, saute in 2 to 3 tablespoons oil:
 * 2 to 3 pound Chicken
 * water to cover (5 cups)
 * 1/8 teaspoon pepper
 * 1 teaspoon salt
 * 1 carrot diced
 * 2 potatoes, diced
 * ½ cup fresh or frozen green peas
 * 1 medium Onion chopped
 * ½ green bell pepper chopped
 * 1 stalk celery minced
 * 2 cloves of garlic minced
 * 2 cups uncooked rice
 * 3 cups reserved broth
 * 1 teaspoon salt
 * dash of pepper
 * several sprigs of cilantro

Directions
In a large saucepan, saute in 2 to 3 tablespoons oil
 * 1) Remove Chicken, debone and set aside, keeping warm. Skim foam and fat from the remaining broth.
 * 2) Cook just until tender, 8 to 10 minutes. Remove vegetables from broth and reserve broth and vegetables separately.