| | A |
| 2 1/2 | lb | Chicken pieces |
| | B*CRUSH AND MIX IN MORTAR |
| 2 | | Peppercorns (whole black pepper) |
| 2 | | Cloves garlic peeled |
| 1 | ts | Dried oregano (pref. fresh) |
| 4 1/2 | ts | Salt |
| 2 | ts | Olive oil |
| 1 | ts | Vinegar |
| | C |
| 1 | tb | Lard or vegetable oil |
| 1 | oz | Salt pork |
| 2 | oz | Lean cured ham (wash and dice salt pork and ham) |
| | D |
| 1 | | Onion peeled |
| 1 | | Green pepper, seeded |
| 3 | | Sweet chili peppers, seeded |
| 1 | | Tomato |
| 6 | | Fresh cilantro leaves (chop everything in small pieces) |
| | E |
| 1/2 | ts | Salt |
| 10 | | Olives stuffed with pimientos |
| 1 | tb | Capers |
| 1/4 | c | Tomato sauce |
| 2 | tb | Fat or "achiote coloring" |
| 3 | c | Rice |
| | F |
| 1 | cn | (17 oz) green peas (petit pois) |
| | G |
| 1 | cn | (4 oz) pimientos |
