Arroz Con Pollo (Chicken n Rice)

Ingredients

• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Lemon or lime, juice only -- 1
• Sofrito -- 2 tbsp
• Sugar -- 2tbsp
• Garlic, minced -- 3 to 5 cloves
• Salt and pepper -- to season
• Olive oil -- 3 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 3 to 5 cloves
• Rice -- 3 cups
• Tomato paste -- 4 tbsp
• Chicken stock or water -- 2 1/2 cups
• Green olives -- 10 to 15
• Oregano -- 2 teaspoons
• Salt and pepper -- to taste
• Cilantro chopped -- 1/2 bunch
•  Beer or Wine (optional or just water) 1 Cup

Directions:

1. In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, Sofrito, salt and pepper and marinate for at least 1 hour or overnight.
2. Heat the olive oil in a large, heavy bottomed pot over medium flame. 
3. Add Sugar till it turns brown (stirring occasionally so not to burn)..
4. Pat the chicken pieces dry and sauté then in to brown on all sides. 
5. Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
6. Stir in Tomato paste, till it looks a little brown.
7. Stir in the rice and add the stock or water, olives, oregano, salt and pepper. 
8. Bring to a boil, and once no water is left above the rice reduce heat to low and cover
9. cover tightly and simmer for about 30 minutes.
10. Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.

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