Recipe: Chicken and Pork Espanol (using chicken legs, rice and tomatoes)

CHICKEN AND PORK ESPANOL

6 chicken legs
3/4 pound lean pork, cut in strips 1/2-inch wide
2 tablespoons cider vinegar
1 bay leaf
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon salt
6 stuffed green olives, sliced
1 cup canned tomatoes, with juice
1 cup uncooked rice
water, as needed

Combine chicken legs, pork, vinegar, bay leaf, pepper, onion, garlic and salt. Let stand for 1 hour or refrigerate longer if there is time.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Combine the meat and seasonings, with olives, tomatoes and rice. Pour into a casserole.

Cover, and bake for 1 to 1 1/2 hours, or until chicken and pork are tender when tested with a fork and the rice has absorbed most of the liquid. (Check during cooking and add water as needed if the mixture is getting too dry before the rice is cooked.) Serve hot.

Makes 6 servings
Adapted from source: New York Times International Cookbook by Craig Claiborne