How to make Arroz Con Pollo:

• Season the chicken with 2 tablespoons of my homemade sofrito or use substitute in Notes. Squeeze a small lime, stir and set aside to marinate for a few minutes and proceed with the next step:)
• dice the onion and peppers. I decided to use green, orange, yellow bell pepper, and a small jalapeno(optional). Have the rest of the ingredients ready and set aside!
• Place a heavy bottom pot over medium-high heat and add 1 tablespoon of oil. Then, place the chickenand cook the chicken until all the pieces get browned. This will take about 2 to 3 minutes per side.
• Next, add peppers, onion, cilantro, olives, and capers. Add 1/2 cup of tomato sauce (or you can use 1 tablespoon of tomato paste). I also added a teaspoon of soy sauce(make sure is low-sodium).
• Then, add 2 cups of white rice.* I like to rinse the rice with cool water before cooking(optional). Just make sure to remove all the excess water before adding the rice to the mixture.
• Bring to a boil and stir a few times to avoid the rice from sticking to the bottom and burn. This is when you can adjust the salt content to your liking (taste the water). This is also the perfect time to add some extra sofrito to add more flavor!
• Reduce the heat to medium-low, until the water starts to evaporate. As soon as all the water evaporates, stir one last time and cover the pot. Reduce the heat to the lowest level and cook for about 30 to 40 minutes or until the rice is fluffy and tender.