Arroz con Pollo (Puerto Rican Chicken and Rice)

Bone-In Chicken Version (4 lbs chicken)

1. If making 8 person serving preheat oven to 350°F. If making stove top (for 4 person serving), disregard oven instructions. 
2. Pat the chicken dry with paper towels. Rub both sides with generous amount of the Adobo and Sazon seasoning. Rinse the rice under cold water and drain. Set aside.
3. Over medium high heat add the oil to a roasting pan, skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
4. Add the sofrito to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all. 
5. At this point top with chicken pieces, gently pressing down into rice mixture. Turn heat to low, cover with lid or foil, then simmer for 20 minutes. (See Note 3)
6. Remove foil then simmer on stovetop or back in oven if baking for another 15 minutes.
7. When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional). 

Boneless Chicken Version (2 lbs chicken)

1. Preheat oven to 350°F.
2. Cut 2 pounds of chicken thigh or breast meat into 2-inch pieces. In a bowl, toss with Adobo and Sazon seasoning. Set aside. Rinse the rice under cold water and drain. Set aside.
3. Over medium high heat add the oil to a deep skillet, roasting pan or Dutch oven and cook the chicken pieces for about 5-6 minutes and no longer pink. Remove from the pan, season with pepper and set aside.
4. Add the sofrito to the pan for a quick sauté, scraping up the bits from browned chicken and then add the rice. Saute for 2 minutes, mixing to coat the rice. Add all remaining ingredients and bring to a boil. Cook for a minute, stirring to blend all.
5. Carefully add the chicken pieces into rice mixture and bring to a boil. Cover with lid/foil, and bake for 30 minutes. Remove from oven and rest covered for 15 minutes.
6. Fluff up rice and then arrange chicken on top. Serve from pan and top with chopped parsley (optional).