Arroz A La Valenciana

Ingredients:
- 1 young chicken cut into regular pieces
- 1/2 kg of pork meat, also cut into regular pieces
- 2 pieces chorizos de bilabo, sliced
- 6 potatoes, quartered
- 1/2 cup shortening
- 2 segments garlic, macerated
- 1 onion, sliced
- 1 cup tomatoes
- Salt, pepper and paprika to taste
- Slices of sweet pickles
- 1 cup sweet peas
- 1/4 cup olives
- Slices of hard- boiled eggs
- 3 cups rice, boiled in 3 cups water and 2 cups coconut milk and
- 1 tsp salt

Procedure:
- Season with salt and pepper the meat of chicken and pork and fry until slightly brown.
- In a deep pan with cover, fry i the order given, the garlic, onions and tomatoes.
- Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary.
- Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done, remove some of the stock from the pan and set aside.
- Add to the mixture the cooked rice, and mix thoroughly with a wooden spoon until well blended.
- Add remaining stock and seasoning to taste. Cook on low heat until mixture becomes quite dry.
- Garnish top with sliced hard- cooked eggs, stuffed olives and red pepper slices.