3 chicken legs and 3 chicken thighs
3 cups rice
1/2 cup homemade sofrito
2 garlic cloves, finely minced
salt, pepper, adobo and oregano on chicken
9 olives, halved
5 cups chicken broth
1/2 cup tomato sauce

Wash and season chicken well and set aside. In a pot, add olive oil and quickly sauté garlic for about 10 seconds. Add sofrito and olives and mix around. Add chicken pieces and mix around sofrito mixture. Add tomato sauce and broth and stir. Add rice and stir. Cover and cook 45 minutes. Stir rice once or twice during cooking process.

Serve with beans and salad.

Submitted by: Andy Natal