Panamanian Arroz on Pollo Rice with Chicken Zoy\'s Recipe - Serves 20

Panamanian Arroz con Pollo - Rice and Chicken - Zoy’s recipe
Chicken with bone cut in parts (18 thighs) 
Jasmine rice 5 cups
Vegetables
1 bunch chopped curly leaf parsley
2 bunches chopped cilantro
1 large onion chopped 
1 big green pepper seeded and chopped
2 small bunches green onions chopped
5 cloves garlic chopped

Last ingredients
1 small jar capers
1 medium jar pimentos stuffed green olives
1 medium jar pimentos chopped
1 bag frozen peas and carrots
Beer – optional 
Persian saffron – optional

Condiments
Salt/pepper
Chicken broth 
Olive oil/ butter
2 bay leaves
Cumin 
Oregano
2-enveloped Sason Goya w/saffron
Tomato paste w/pinch of sugar 
1 box chopped POMI tomatoes

Heat olive oil/butter in a large nonstick pot, add chicken in batches
and remove the pieces to a plate as they brown on both sides.  When
all the chicken browned remove from the pot, add the chopped
vegetables, and sauté them until onions are translucent.  De-glaze the
pot with chicken broth making sure nothing is stuck to the bottom. 
Add the chicken back to the pot.  Heat a cup of chicken broth and
dissolve three big tablespoons of tomato paste with a pinch of sugar. 
  Add the tomato paste, POMI, salt, pepper, bay leafs, cumin, season
Goya w/saffron, and oregano to the chicken.  Bring to a boil, stir
cover and reduce heat to a medium low. Cook chicken for 45 to 60
minutes.  You do not want to be falling apart in the sauce but it has
to be cooked all the way through.  Once it is done, arefully remove
the chicken from the pot and set aside.  

To measure the liquid: remove the bay leaves and discard them.  Strain
the liquid.  Do not throw away the strained vegetables.  Based on the
amount of liquid you have left, you may add more broth/beer. 
Determine the amount of rice you will use.  Put you liquid and
vegetables back in the pot, add the last ingredients, except for the
beer.  Wash the rice and add to the pot.  Do not add the chicken. Sit
and adjust the seasoning for salt and saffron. Color should be
yellowish red.  Bring to boil, cover reduce heat to low, cook 45
minutes or until rice is done.  Check the last 10 minutes.  If you
need more moisture pour a mild beer over the rice and let it steam or
add broth.  Plate the rice in layers rice chicken de-boned, then rice
and finish with a design of peas, carrots, olives and pimentos.  Or
you may serve rice and chicken separately.  Cook day before for
flavors to macerate.