Arroz con Pollo V

Ingredients

 * 1 -3 to 31/2 pound fryer cut up washed and patted dry.
 * 1 to 2 tablespoons of adobo ( check out the foundation page for the adobo)
 * 3 to 4 tablespoons of sofrito ( check out the foundation page for the sofrito)
 * 2 table spoons of olive oil.
 * 1 can of tomato sauce.
 * Salt and pepper to taste.
 * 4 cups of white long grain rice, washed in cold water and drained.
 * 5 cups of cold water or chicken broth.

Directions

 * 1) Season chicken parts with adobo place in a bowl and refrigerate at least 4 hours. (preferably over night)
 * 2) In a large pot add olive oil bring up to heat add chicken and fry until reaches a nice light brown in color. If you see that there is to much fat in the pot remove all but 3 table spoons.
 * 3) Add sofrito and stir making sure to cover all of the chicken with the mixture. Allow to cook for about 10 minutes.
 * 4) Stir in the tomato sauce, once again making sure to cover the chicken with the sauce and the mixture. Allow to simmer covered on a medium flame for about 15 minutes. Now would be a good time to taste for salt and pepper and add if needed.
 * 5) When the chicken is tender stir in the rice make sure to cover the rice with the sauce.
 * 6) Add water or broth and bring to a boil then bring the heat to low and cover allow to cook for at least 35 minutes do not uncover during this time.
 * 7) At the end of the cooking time turn off the burner and allow to rest 15 minutes covered before serving.