1 to 2 1/2 lbs. ready to cook chicken (cut up)
2 chopped cloves garlic
1/2 tsp. ground oregano
2 tsp. salt
2 chopped tomatoes
1 chopped onion
1 chopped green pepper
1 tbsp. capers
1/2 c. Spanish olives
2 c. rice
1 tbsp. Sazon seasoning with achiote
2 c. water or broth
4 pimentos, optional
1 c. peas, optional

Mix salt, garlic and oregano and rub chicken parts inside and out. Saute tomatoes, peppers and onion. Add chicken and simmer half an hour. Add Sazon with achiote, rice, olives and capers, mix well. Add liquid, stir and cook until all the water has absorbed. Then cover until rice is done. Serve hot. Garnish with strips of pimentos and peas (optional). Makes 6 to 8 servings.