Arroz Con Pollo(Chicken And Rice)

• 2 1/2 lb. ready to cook chicken, cut up into serving size pieces
• 2 chopped cloves garlic
• 1/2 tsp. ground oregano
• 2 tsp. salt
• 2 tomatoes, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 2 Tbsp. capers
• 1/4 c. olives
• 1 lb. rice (2 c.)
• 1 Tbsp. achote coloring or 1 envelope sazon goya
• 2 c. water or broth
• 4 pimentos
• 1 c. peas

1. Mix salt, garlic and oregano; rub chicken inside and out. Saute tomatoes, peppers and onion; add chicken and simmer 1/2 hour.
2. Add achote coloring, rice, olives and capers; mix well. Add liquid; stir and cover.
3. Cook until the rice is done and all water has been absorbed, about 25 minutes.
4. Serve hot.
5. Garnish with strips of pimentos and peas.

ready, garlic, ground oregano, salt, tomatoes, green pepper, onion, capers, olives, rice, achote coloring, water, pimentos, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510011 (may not work)