making sofrito, first wash cilantro to remove all dirt and sand next rough chop and set aside.

next rough chop onions and peppers set aside peel garlic as well.

a blender will be need food processor can work as well. blend cilantro with 5 tbls water until smooth.

next blend onions and peppers together with garlic. use 1/3 cup water to blend smooth but not soupy.

mix the two liquids together in a bowl. sofrito can be stored in the refrigerator for three weeks frozen for three months always good to make extra.

next wash chicken and trim any fat season with adobo and salt set aside

wash rice till water is not completely milky. if using parboiled rice no need to wash it

in a pot large enough to accommodate all ingredients heat 1/3 cup oil till shimmering and add chicken brown on all sides then remove chicken.

add rice to the pot and stir coating rice with the residual oils and add sazon now as well as the whole can of tomato sauce and three cups of the sofrito stir well for 45 seconds still on high heat.

add 7 cups of water. liquid should be just covering rice allowing a good boil if more water is needed add 1/2 cup at a time

stir rice and add chicken and any drippings back to pot stir gently and cover once half liquid has evaporated.

lower the heat to the setting right above low usually number three on the dial leave covered stirring every 10 mins not allowing rice to burn on the bottom once rice is tender shut off leave lid on for residual cooking.

serve hot with green salad or avocado. enjoy