Ingredients

• Chicken breast4-6 lbs
• Rice 4 cups
• Oil3 Tbsp
• Onions150 g
• Green bell pepper150 g
• Garlic15 g
• Parsley1/2 cup
• Tomato paste6oz
• Chicken broth1000 ml
• Salt1 g
• Spices, black pepper1 g
• Tomato paste15oz
• Olives8oz
• Green peas8.5oz
• Pimiento4oz
• Sazon seasoning 1 Tbsp
• Adobo seasoning1 dash
• Capers, canned4 oz

Steps

1. 1. Bring a large pot of salted water with 2 bay leaves to a boil; add the chicken. Reduce the heat, simmer and cook uncovered for 20-25 mins, until cooked through
2. 2. Remove the chicken from the pot and set aside the liquid
3. 3. Once the chicken is cool (or if using pre-cooked chicken), shred using a fork and trash the bones
4. 4. Rinse the rice until the water runs clear. Warm the oil in a large nonstick pot (avoid stainless steel, as the rice tends to stick and burn) over med heat. Add the rice and stir for 5-8 mins
5. 5. Add the onion, garlic, bell pepper, parsley, sazón, adobo and stir
6. 6. Mix in the shredded chicken and tomato paste. Cook for 10-15 mins, uncovered, over med-low heat, stirring occasionally
7. 7. Add enough poaching liquid or broth to cover the rice (~4 cups), then stir in the salt, pepper, tomato sauce, olives, capers, and peas
8. 8. Cook, uncovered, stirring occasionally, for 20 mins over med heat. Tightly cover the pot with foil and a lid. Simmer on low for ~10 mins, until the liquid is absorbed. If the rice is not cooked through, add more liquid, mix, and cover again for ~10 mins. The rice should be soft but not too sticky
9. 9. Once cooled, mix in pimientos, serve and enjoy!