3 lbs. chicken, cut into pieces
Goya adobo with pepper
3 tbsp. Goya corn oil
3 tbsp. Goya sofrito
2 oz. jar Goya alcaparrado, drained
1 packet Sazon Goya con cilantro y achiote
4 c. water
1 Goya chicken cubito en polvo
1 1/2 c. Goya rice
1 can Goya peas
2 Goya Spanish pimentos, chopped

Shake adobo on chicken parts, rub in well. Brown chicken in oil in large heavy skillet. Add sofrito and alcaparrado, simmer 2 minutes. Then add Sazon, water, and cubito. Bring to a boil. Cover. Simmer 10 minutes. Add rice, bring to a boil again. Cover, simmer 20 more minutes. Mix in peas and pimentos. Serves 4 to 6.

EASY PAELLA: Brown chorizos with chicken, add seafood during last 10 minutes of cooking.