Here you go (this is an adaptation of the recipe from the Cocina Criolla cookbook of Carmen Aboy Valdejuli, one of my favorites cookbooks)

Arroz con pollo (Rice with chicken)
2 1/2 - 3 pound chicken (cut up)
3 cups medium grain rice
2 1/2 cups water
1 pound sweet peas
1- 4 ounce canned sweet bell peppers

Adobo (Rub for the chicken):
2 garlic cloves
2 pepper grains
1 teaspoon dried oregano
4 1/2 teaspoon salt
2 teaspoon olive oil
1 teaspoon vinegar or lime juice

Sofrito:
1 tablespoon vegetable oil
2 ounces diced ham
1 onion
1 green bell pepper
1 tomato
leaves from 3 stems coriander
1/2 teaspoon salt
10 red pepper stuffed olives
1 tablespoon capers
2 tablespoons vegetable oil
1/4 cup tomato sauce (1 or 2 tablespoons tomato paste)
-grind the ingredients for the rub with a mortar and pestle (or food processor) and rub the chicken pieces
-in one pan heat 2 1/2 cups water
-for the sofrito in a big heavy pan heat the vegetable oil and saute the diced ham
-add the chicken pieces and saute in medium heat
-add the onion, pepper, tomato and coriander leaves and saute until the onion is tender
-add to the sofrito the olives, capers, vegetable oil and the tomato sauce and mix it well
-add the rice and saute for 2 or 3 minutes
-add the hot water and mix well
-cook until the water has been absorbed (uncovered)
-turn the heat to low, mix well and cook for 40 minutes with the lid on
-add and mix in the sweet peas
-cover and cook for 15 minutes
-garnish with the red pepper

Blender sofrito:
1/4 cup vegetable oil
1/2 pound green pepper (you can use green bell pepper)
1/2 pound onions
6 garlic cloves
*8 culantro or recao leaves
8 coriander stems
1 tablespoon dried oregano
**1/2 cup vegetable oil with annatto
1/2 pound ham
-in the blender mix together 1/4 cup vegetable oil, green peppers, garlic, onions, culantro and coriander
-in a pan heat up the annatto oil and saute the diced ham in medium-high
-add the mixed ingredients and saute in medium heat for 15 minutes
-you can keep this in the freezer in 2 to 4 tablespoons portions for later use
*this is an amazing herb but if you don't find it don't worry, usually I don't use it because is a little hard to find at the supermarket
**heat (high heat) 2 cups vegetable oil. Add 1 cup annatto seeds, turn the heat to low and moving ocassionally cook for 5 minutes. Let it cool and keep on the fridge. This will give color to your dishes but feel free to do what I do, use a little bit of paprika.