In a Dutch oven or other heavy-bottomed pot, heat the oil over medium heat.

Add the onion, garlic, and sofrito and cook, stirring regularly, until fragrant and the onion is translucent, 4 to 5 minutes. Add the tomato and olives and cook until the tomato is soft, about

5 minutes.

Increase the heat to medium-high, add the chicken, and cook, turning once or twice, until it's mostly gone from pink to white on all sides, about 5 minutes. Add the rice and stir until all ingredients are well combined.

Add the warm chicken stock, culantro, 1 to 2 teaspoons of salt (depending on how salty your stock is), and a few grinds of black pepper. Bring to a boil over medium-high heat and let cook, uncovered, until all the liquid has evaporated, about 15 minutes.

Reduce the heat to low, cover with a lid or foil (carefully crimped around the edges to create

a tight seal), and cook until the rice is plump and tender with no crunch at the center, about 20 minutes.

Stir the rice to fluff it, then add the peas and roasted peppers and let stand for 2 minutes, until they're warmed through. If you're lucky, you'll have some golden-burnt crunchy rice at the bottom-in Puerto Rico it's called pegao, and it's a treat for the cook (or their lucky children).

Serve the arroz con polio warm, with some hot pepper vinegar on the side if you want.