Could I bother you for the Arroz con Pollo recipe? It went poof with the original thread! I dated a cuban man in college and his Mom would make this for us when we came home for the weekends. I've seen recipes before but this looks exactly like what she made!! 
Okay, I hope it works for you, I had to hunt & adapt several different ones because I couldn't find my "easy" version I had worked on for a long time!
For years, I've been trying to imitate one we had from a Guatemalan highschool friend of my DD's. I combined several different recipes to get it as close to what I remembered having, that was so delicious. This was the 1st time I added chorizo & it was really wonderful. Maybe not the traditional ingredient but the taste was spot on. This one I fixed with boneless chicken breast but the chicken comes out moister & more flavorful if you use chicken thighs.
Arroz con Pollo
Marinade: Marinate chicken for several hours with one packet of Sazon Goya mix, 3 tbsp. with chopped garlic, olive oil & juice of 2 small limes.
Notes: I used the white wine & a bottle of light beer (saw this in other recipes) instead of chicken broth to cut down on the salt. Cooked the whole dish on the stove top allowing the rice to get browned on the bottom, which made it even better. Finish with chopped parsley.
serves 6-8people
10 boneless Chicken thighs skins removed, cut in 2 inch pieces
4 pieces chorizo sausage removed from casing
½ cup extra virgin olive oil
1 large Spanish onion chopped coarse
1 green pepper chopped coarse
3 stalks celery chopped in 1/4 inch pieces
3 cloves garlic chopped fine
1 cup of white wine such as a Pinot Grigio
1 bottle light beer
12oz jar drained, stuffed green olives along with half a cup of the olive juice
1 29 oz can diced tomatoes with juice
Add two extra cup waters
1 cup of frozen peas or one can pigeon peas (available at latin markets)
3 cups Vigo yellow rice or any pre-seasoned yellow rice
1. In a 12 5 quart skillet or a deep pot cook chorizo for 3-5 minutes. Add the chicken cook on medium heat for 4-6 minutes per side.
2. Drain half the oil.
3. Add the onions, green peppers and celery & cook for 5 minutes or until soft. (add garlic for the last 2 minutes).
4. Add the wine & beer to deglaze pan.
5. Add chorizo, chicken, tomatoes, pimentos, olives, olive juice, peas and water and bring to a simmer.
6. Cover and cook on low heat. After one hour spoon out a small amount of rice to check if it's finished. If the rice is still a little hard than recover and check in 10 minute intervals.
. My Mom always made soups or stews for dinner. He would eat a soup for a starter but cannot believe that I think it is enough for dinner, even with the meatballs I added. He'll be rummaging around in the fridge for something to make a sandwich with.
It's still in her tummy
. I would just keep her home but I was canceled last week as PH and she cried so DD wants to let her go in and then come home with me.
