Does any one have a recipe for?

Sure.

5 lbs chicken leftover, assorted pieces - cut in large chunks

3 tbs achiote powder

3 tbs ground cumin

1 ½ tbs ground coriander

20 garlic cloves, crushed

3-5 tbs oil or butter

2 white onion, diced, about 2 cups

6 celery stalks, finely diced

12 roma tomatoes, peeled and diced

3 bell pepper, diced

3 cup beer or white wine

3 to 3 ½ cup water or broth

6 cups rice

6 medium carrots, diced

3 cup peas, fresh or frozen

1/4 cup finely chopped cilantro

Salt and pepper

Mix the crushed garlic, achiote, cumin, coriander and salt together.

Rub the garlic seasoning on the chicken pieces.

Heat the oil or butter on medium high heat.

Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.

Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.

Add the broth or water, rice, peas and carrots, mix well.

Cover and cook over medium heat for about 20 minutes.

Add chicken pieces, reduce the heat to low and cook for an additional 10-15 minutes or until the rice is tender but still slightly firm.

Stir in the chopped cilantro and serve with ripe fried plantains, a small salad, pickled onions, avocado slices, and hot sauce on the side.

Bon Appetite'

Arroz Con Pollo (serves 12)

For the chicken:

5 tbsp olive oil

your chicken

1 cup flour for dredging

little salt & pepper

paprika

For Rice:

1/4 cup olive oil

2 large onions

2 garlic cloves, minced

4cups rice

4 cups chicken stock

2 heaped teaspoon tomato paste

oregano

little salt

1 Heat olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 6 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 30-35 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

i box goya yellow rice

some pimento

cut up geen olives

1/2 cup frozen peas thawed

cook rice as pkg say but add the pimento and olives

last 10 min add shredded chiken and peas

well as the name indicates I would imagine boil up some rice and mix in the chicken.

Season as required and serve

Or

Boil it to soften then pan fry the rice with chicken and seasoning