Chicken and Rice

This is just as good as the Goya chicken and rice box dinners (which are pretty good). It's from the New York Times, although I made some changes to it:

DORA'S RICE WITH CHICKEN
Adapted from Dinorah E. Perez
Time: 1 1/2 hours

8 pieces of chicken (breasts, thighs or drumsticks)
4 cups water
1 cup Goya sofrito
oil
1 16-ounce can tomato sauce
1 packet Sazon seasoning with coriander and annatto
Green olives
1 cup white white wine
peas
Salt
4 cups short-grain rice
bullion
salt and pepper

1. Fry the chicken in some oil. When it's brown add the ham and cook a little bit.

2. Add the sofrito and fry for a couple of minutes.

3. Drain the tomatoes out of the can and add those, reserving the liquid.

3. Add the rice an stir it all around.

4. Now add the olives, green peas, olives, sazon, salt, pepper. For 4 cups of rice you'll need about 6 cups of liquid, so add the reserved liquid from the tomatoes, the wine, water until you get to the right amount of liquid. Then bring to a boil and simmer until the rice is done. You can use bullion too, just make sure to dissolve it in the liquid first.