Puerto Rican Arroz con Pollo Recipe (Chicken and Rice)

FOR THE ARROZ CON POLLO

• 1 pound chicken breast chopped (or use chicken thighs)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon sazón
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 green bell pepper chopped
• 1 cup chopped green olives
• 1 cup sofrito
• 2 cups white medium-grain or longe grain rice rinsed 3 times
• 2 cups chicken broth or water
• 2 ounces tomato paste (or use 1 cup tomato sauce, if desired)
• salt and pepper to taste

FOR THE SOFRITO

• 2 green bell peppers seeded and chopped
• 2 cubanelle peppers seeded and chopped
• 4-5 aji dulce peppers seeded and chopped
• 1 large white onion chopped
• 8 cloves garlic chopped
• 1 bunch cilantro leaves about 1 cup loosely packed
• 2 culantro leaves chopped (replace with extra cilantro if you can’t find it)
• salt to taste
• ¼ cup olive oil