Recipe(tried): Dearest Marilyn: I love Arroz con Pollo. Here is a repost of one of my recipes:

"Arroz con Pollo for Sandra.
To: International Recipes at Recipelink.com
From: Gladys/PR 7-26-2000
In reply to: ISO: ARROZ CON POLLO

Sandra:

The Arroz con Pollo is a common dish in all the Latin country. It is a Sunday dish for poor households and is delicious! In Puerto Rico we also have the chicken Asopao, which is based on the Arroz con Pollo but has more stock and several other ingredients. Here is your recipe!

ARROZ CON POLLO
Serves 8 to 10

14 chicken parts (use your favorite parts)
1 tsp salt
1/2 tsp ground pepper
1 tsp ground or crushed oregano
1 tsp lemon juice or sour orange juice

1/2 cup olive oil
2 garlic cloves, crushed
1 onion, chopped
1 green pepper chopped
1 tomato chopped
1/2 cup tomato sauce
1/2 cup white wine or beer
3 cups long grain rice
5 cups chicken stock
1 envelope of Saz n Goya con culantro y achiote or 1 tsp Bijol (for color)
Bijol comes from the plant Bija or Achiote and is available at Latin markets
Pimentos for garnish
1 can petit pois Le Seur for garnish
Several white Spanish asparagus for garnish.

Clean the chicken and season carefully with salt, pepper, crushed oregano, garlic cloves and the lemon juice or sour orange. Leave overnight, covered, in a big bowl in the refrigerator. When ready to cook, take it out from the refrigerator and fry it in a big skillet, caldero con tapa, or a big paella pan in the olive oil. Add the onion, green pepper, and the tomato. Cook for 5 minutes. Add the tomato sauce and move. Add the wine or beer and boil. Cook for 5 more minutes. Add the rice (previously washed) , mix everything well and add the stock, previously mixed with the Saz n or the Bijol. Move only once. Lower the heat to medium, and cook uncovered without moving until it is almost dry, when small craters form in the surface. Move it once again from the bottom up, lower the heat to Low and cover (if it is a Paella pan, cover it with foil paper, but it must be completely covered). Cook it covered for 20 to 23 minutes. Move it from the heat and leave it resting for 5 additional minutes. Uncover, fluff it with a fork and serve garnished with the pimentos, petit pois and asparagus on top. Buen Provecho!

This recipe is for many people. You can reduce it by half or less.".

Hope you will like it dearest Marilyn. As you can see it is almost a Paella.

Your friend,

Gladys/PR