Spanish Chicken And Rice

• 1/4 cup vegetable oil
• 1 roasting chicken, cut up
• 1 onion, diced
• 1 red pepper, cut into wedges
• 1 green pepper, cut into wedges
• 2 (8 ounce) cans tomato sauce (spanish brand best to use)
• 2 (8 ounce) cans water
• 3 tablespoons of frozen sofrito sauce
• sazon goya with coriander and annatto (3 packets )
• 3 sprigs fresh cilantro, cut up
• garlic powder
• salt
• pepper
• 1 peeled potato, chopped
• Spanish olives
• 1 (14 ounce) can red kidney beans
• yellow rice
• 2 tablespoons adobo seasoning

1. Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
2. season chicken with adobo and 2 packets of sazon until well browned.
3. add every thing else and cook for 1/2 hour
4. then add 1 can of beans and the other packet of sazon.
5. cook for another half an hour, the last 5 min of cooking add spanish olives.
6. serve with yellow rice.

vegetable oil, chicken, onion, red pepper, green pepper, tomato sauce, water, sofrito sauce, sazon goya with coriander, cilantro, garlic, salt, pepper, potato, spanish olives, red kidney beans, yellow rice

Taken from www.food.com/recipe/spanish-chicken-and-rice-300917 (may not work)