Latin Rice with Chicken

For the more adventurous, Arroz con Pollo. This one is a keeper. I make this at least once a month. The girls love it and its one of those dishes that can change with whatever you have. I think I got this from Myrecipes.com but have changed it from it's original. Here is how I make it:

1 chicken, cut up and skin removed. I use 2 breasts, 2 thighs and 2 drumsticks
Lemon or lime juice from 1
3-5 minced garlic cloves
salt and pepper to taste

Toss chicken pieces in marinade for 1 hour or best overnight.

3 T olive oil
1 medium chopped onion
1 cup green or red pepper, chopped
3-5 minced garlic cloves

In a medium to large pot heat olive oil over medium flame. Add onions, chicken (that has been patted dry) and peppers. Saute until chicken is browned. I add the garlic about 1/2 way through cooking. I also add Adobo all purpose seasoning.

2 cups rice
1 cup chopped tomato or 1 can
2 1/3 cups chicken stock
1 container of green olives
1 can pigeon peas
2-3 tsp oregano
salt and pepper to taste

Stir in rice and tomatoes and cook for another 1-2 min. Add stock, olives, peas, oregano and salt & pepper. Bring to a boil, reduce heat to low and cover tightly for 30 min. Check rice, once done- remove from heat and let rest 10 min. Optional: garnish with cilantro.
Serves 4-6.