Pour sofrito (liquid seasoning) on the chicken. Leave the chicken in the fridge for 30 minutes to soak in the marinade.
3 tbsp sofrito
Add the rest of the seasoning to the chicken. Salt, black pepper, oregano, Goya seasoning, Chicken Bouillon seasoning, onion powder, garlic powder and green olive.
1 tsp salt, 1 tsp black pepper, 1 tbsp oregano, 1 package Goya Seasoning, 1 cube of Chicken Bouillon, 2 tsp onion powder, 2 tsp garlic powder, 2 tbsp green olive
Slice the green pepper into little cubes, and put it into the chicken mixture.
½ green bell pepper
Heat oil into a caldero or cast-iron pot together with the sugar. Heat the oil until the sugar gives a golden-brown color.
3 tbsp olive oil, 1 tbsp white sugar
Place the chicken into the cast iron, and cook it on both sides for 3-3 minutes each to get that beautiful golden-brown color.
Add the water. Add salt if needed. Turn the heat to Medium-High until the water starts simmering. Meanwhile, wash the rice.
1½ cup water, 1½ cup long-grain white rice
Add the rice in the pot. Stir.
Continue to cook until most of the water is evaporated. Stir frequently to prevent sticking.
Reduce heat to Low. Cover fully with a lid and let simmer for 15 minutes.
Uncover and stir carefully, moving the rice from the bottom to the top. Cover then cook for 3 to 5 more minutes.
Serve it warm.