In a large caldero, heat vegetable oil then add salt pork and cubed ham; brown then add chicken and heat on moderate heat for 5 minutes
Reduce heat, add sofrito and diced tomato then saute chicken and pork for 15 minutes; stirring occasionally
In a separate pot, bring 3 1/2 cups of water to a low boil
In the pot with the chicken and ham mixture, stir in salt, Spanish Olives, capers tomato sauce, sazon with achiote seasoning and white rice and then slowly stir in the boiling water.
Cook over moderate heat until rice is dry
Turn rice, from bottom to top (do not stir contents to mix)
Cover caldero, reduce heat to low and cook for 40 minutes, turning halfway through cooking.
Add peas and pimientos (with the liquid from the can); turn rice one last time then cook for 15 minutes, or until rice is fully cooked.