Nicaraguan Arroz con Pollo Recipe

Name: Nicaraguan Arroz con Pollo Recipe
Cook time: 120 min
Total time: 120 min
Yield: 12
Ingredients: For the Chicken; 1 whole large chicken (about 4 to 5 pounds), cut into 8 pieces, skin removed; 1 medium yellow or white onion, peeled and cut into 6 wedges; 1 medium green bell pepper, seeded and quartered; 6 garlic cloves, peeled and smashed; 1 tablespoon salt; 2 teaspoons black peppercorns; 8 cups cold water; 1 lime, halved; For the Rice; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow or white onion, finely chopped (about 1 cup); 1 medium garlic clove, minced (about 1 teaspoon); 2 teaspoons salt; 2 tablespoons tomato paste; 2 cups long-grain white rice; 2 medium carrots, peeled and cut into small dice (about 1 cups); 4 cups chicken broth; For the Arroz con Pollo; 3 tablespoons unsalted butter; 8 ounces smoked sausage (such as Lil’ Smokies) or Kielbasa sausage, cut into 1/4-inch-thick rounds; 1/4 pound sliced deli ham, coarsely chopped; 1 medium yellow or white onion, finely chopped (about 1 cup); 3/4 cup drained canned or jarred piquillo peppers, finely chopped; 2 tablespoons tomato paste; 6 tablespoons ketchup; 3/4 cup pimento-stuffed olives, sliced; 1/3 cup capers, drained; 1 1/2 cups frozen peas