Arroz con Pollo

Pour your vinegar into a shallow dish. Add chicken and turn to coat. Season chicken with pepper, garlic salt, poultry seasoning and oregano. Let them mingle for a bit.

Heat your oil in a large heavy frying pan (I always use my chicken fryer—love it!). Put chicken in and sear on both sides until brown and crispy. Remove to plate.

Add chopped vegetables (onion, green pepper, and tomato) and saute for about 2 minutes. Add the can of sauce and cook on low for a couple of minutes. Drain the small can of peas and reserve the juice. Add water to the pea water so it equals one cup and chuck it into the pan (not the peas yet!). Stir this concoction up.

Now add the rice and give it a stir. Add the chicken back to the pan. Put your lid on and cook this all for about 30 minutes or until the rice is cooked. Take off your lid and add peas and olives. Stir to heat through for about another 10 minutes. Eat and enjoy!