2	tbsp. olive oil
2-3	garlic cloves, minced
1/4	tsp. oregano
	Dash paprika
1/4	tsp. salt
	Dash black pepper
1	3-lb. chicken, cut into 8 pieces, skin and fat removed
2	tsp. canola oil
1/8	tsp. achiote powder
2	tbsp. sofrito
1/2	cup tomato sauce
2	cups low-fat, low-sodium chicken broth
2	cups water
1	cup uncooked long-grain rice
1	cup frozen peas
2	tbsp. pimiento (optional)

2.	Heat canola oil in large stockpot. Add achiote and stir until oil turns bright orange. Sauté sofrito and peppers for 2-3 minutes. Add chicken and sauté 5-6 minutes. Add tomato sauce, reduce heat, cover, and cook for 10-15 minutes. Stir several times.
3.	Add chicken broth and water and bring to a boil. Reduce heat, add rice, cover, and cook 15 minutes. Add peas, cover, and cook 5 more minutes. Garnish with pimiento, if using.