ARROZ NEGRO

INGREDIENTS:
2 cups long-grain white rice, washed
1 whole chicken, boiled and cooled, boned and skinned, shredded (retain liquid to cook rice)
1 cup carrot, for mirepoix (large chop, medium dice, small dice)
3 medium yellow onion, for mirepoix (large chop, medium dice, small dice)
5 stalks celery, for mirepoix (large chop, medium dice, small dice)
4 cloves garlic, for mirepoix (large chop, medium dice, small dice)
1 medium green bell pepper, peeled
4 pounds pork shoulder roast, aka butt, boneless preferred, partially frozen (easier to dice)
2 cups bean sprouts (optional), broken and quick fried
1/2 cup Worcestershire sauce, Add to 2 1/4 cups of retained liquid used to cook chicken
salt and pepper, season to taste
olive oil, to coat pot
bouqet Garni, see video in directions

INSTRUCTIONS:

1.    Bouquet Garni:  
       Watch the video in Spanish or English

2.    Mirepoix:  
       Watch the video in Spanish or English
       Make a large chop mirepoix to cook with the chicken  
       Make a medium chop mirepoix to cook with pork
       Make a small chop mirepoix to cook with the rice 

3.    In a large pot add a roughly chopped mirepoix, and a bouquet garni.  Add the chicken and cover with water.  Bring water to a boil then low to a simmer.  Cook until done.

4.    Remove chicken from pot and set aside to cool.  Strain and retain liquid through fine strainer or cheese cloth.  Discard vegetables and bouquet garni.    If chicken falls apart use a large strainer and pour all through it.  Pick out the chicken and discard the remaining solids.

5.    While chicken is boiling, remove partially frozen pork from freezer.  Having it partially frozen will make it easier to cut into a medium dice.    

6.    Braising the pork:  http://culinaryarts.about.com/od/moistheatcooking/ht/How-to-Braise-Meat.htm
In the same pot (no need to wash) add oil to coat.  Once heated, Add seasoned pork.  Cook in single layers uncovered until all meat is browned.  Remove from pot and set aside.  Add a medium chop mirepoix and a bouquet garni.  Cook until softened.  Return all pork to the pot.  Add water until liquid reaches half way up the meat.  (no wine)

7.    Cook on low on stove top, or at 325 in the oven for 2-3 hours.  Meat, when done, will be very tender.  Remove meat and set aside.  Strain liquid through cheese cloth.  Taste liquid, if good, add to liquid used to cook chicken.

8.    While pork is in oven, pull apart chicken to bite size pieces.  Set aside.

9.    Once all meats are done and set aside, add rice to same pot.  The pot should be clear of vegetables and herbs.  No need to wash.  

10.    Add oil to coat and add rice.  Add seasoning and small chopped mirepoix.  Continue to fry rice on med until toasted (slightly browned).  

11.    Add 2 cups of chicken broth (and pork broth) from above.  Add 1/2 cup of Worcestershire sauce.

12.    Using high heat bring to a boil then cover and lower heat to low.

13.    When rice is nearly done, remove from heat but leave covered.  In 15 minutes, pour rice into large bowl.  Fluff with fork.

14.    Add chicken a little at a time while fluffing with fork.  You don't want to turn the rice into mush.

15.    Repeat with pork and bean sprouts.