2 to 3 lb. chicken
4 garlic cloves, crushed
2 Tbsp. orange juice
juice of 2 limes
2 large green peppers, finely chopped
2 (8 oz.) cans tomato sauce
2/3 c. vegetable oil
1/3 c. mixed raisins
1/3 c. capers
1/3 c. sliced olives
4 tsp. salt
2 c. dry sherry wine
4 c. converted rice
1/2 c. undiluted evaporated milk
1 Tbsp. Worcestershire sauce
1/2 c. ketchup
1/2 c. butter
Parmesan cheese

Cut chicken and marinate in garlic, salt, lime and orange juice, onions and pepper. Let stand for at least 1 hour. In large skillet, brown chicken in oil. Add marinated mixture and cook for 15 minutes. Add tomato sauce. Cover and cook for about 1 hour over low heat. Cool. Remove bones and cut chicken into small pieces. Return to sauce. Mix milk, Worcestershire sauce, ketchup and wine. Add to chicken. Cook rice. Combine cooked rice and chicken mixture in bowl. Add raisins, capers and sliced olives. Place mixture into 2 oblong baking dishes. Dot with butter. Sprinkle with cheese. Bake in a preheated oven at 350° for 30 minutes or until well heated.