INGREDIENTS 3 tablespoons canola oil 2 pounds chicken legs or thighs Kosher salt Feshly ground pepper 1 small white onion, diced 1/4 cup sliced green olives 2 tablespoons capers 12 ounces tomato sauce 1/2 cup Puerto Rican Sofrito 2 cups uncooked rice 4 cups water In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate. Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.