Arroz con Pollo
(Chicken with Rice) 

chicken, cut in small pieces 1   tbsp olive oil     salt, pepper 1   onion, chopped 1-2   cloves garlic, minced 2   green, red, or yellow bell peppers 1.5   cup rice 1   can tomatoes with juice 3   cup chicken broth (add more if needed) 1   bay leaf 1/2   tsp cumin     saffron threads 1   cup green olives with pimientos 2   tbsp capers 1   cup green peas (frozen or canned)

Season chicken with salt and pepper and brown in olive oil. Remove the chicken and saute onion, peppers and garlic in oil until soft. Add rinsed rice and saute about a minute. Then add tomatoes with juice, water, bouillon cubes, chicken pieces, bay leaf, saffron, olives, and capers. Simmer at low heat covered until rice and chicken are done. Add more liquid if needed. Stir in peas and cook 5 more minutes. Add some chopped fresh cilantro or parsley if you have it.

Substitutions

If you don't have saffron, try out some of these spices which also make a tasty Arroz con Pollo: achiote/annato, recado, sofrito, tumeric. Ask the ladies in the market how much to use. Some of these spices are also available in sazón packets in the grocery stores but may contain MSG which I try to avoid.

Liquid substitutions: You can replace 1 cup of the water with white wine or even beer. Still tastes good!