Arroz con Pollo V

Description
Stewed rice with chicken

Ingredients

 * 1 x 3 to 3½ pound fryer cut up washed and patted dry
 * 1 to 2 tablespoons of adobo
 * 3 to 4 tablespoons of 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.
 * 3) If you see that there is to much fat in the pot remove all but 3 table spoons.
 * 4) Add sofrito and stir making sure to cover all of the chicken with the mixture.
 * 5) Allow to cook for about 10 minutes.
 * 6) Stir in the tomato sauce, once again making sure to cover the chicken with the sauce and the mixture.
 * 7) Allow to simmer covered on a medium flame for about 15 minutes.
 * 8) Now would be a good time to taste for salt and pepper and add if needed.
 * 9) When the chicken is tender stir in the rice make sure to cover the rice with the sauce.
 * 10) 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.
 * 11) At the end of the cooking time turn off the burner and allow to rest 15 minutes covered before serving.