Arroz con pollo is one of my favorite chicken and rice recipes. It's very hearty and my non Puerto Rican or Hispanic friends love to come over when I am making it. This recipe is very simple and low in fat content.

3 cups of short or long grain rice (washed and drained)
2 lb's of chicken parts (trim fat and cut off most but not all of the skin)
4 1/2 onces of tomato sauce
2 tablespoons of alcaparrado (mixture of manzanilla olives, capers and pimientos)
2 tea spoons of salt or to taste
1/2 teaspoon of black pepper
2 tablespoons of recaito
2 tablespoons of vegetable oil
4 cups of boiling water
1 packet of sazon with saffron

Wash the rice, drain and set aside. In a large olla (dutch oven pot with heavy lid) brown the chicken parts with the oil, 5 minutes each side. Remove from the pot onto a bowl. Leave the chicken drippings inside the olla and add all the other ingredients except for the rice, water and chicken. Mix well in medium heat and cook the sofrito for 5 minutes, taste to see if there is enough salt. Add the chicken and rice to the pot and mix well. Add the boiling water until the water is about 1 inch above the rice, mix well again.

Don't cover the pot until the water is absorbed. Once the water is absorbed use a wooden spoon and gently stir from bottom to top. Cover and lower the heat to low for 20 to 25 minutes or until the rice is tender. You can garnish the rice with pimiento strips. Serve with a green salid, tostones or amarillos. A nice white wine will do very well.