Arroz con Pollo (Chicken and Rice)

3 LBS Chicken breasts (bone in), skinned, fat trimmed and cut into 3 or 4 pieces each
1 tsp Paprika
1 TBLSP Olive oil
1 Green pepper, chopped
1 Cup chopped onion
2 Cloves garlic, minced
1 Cup raw long grain rice
1 8oz Can tomato sauce
1 ½ Cups water
1 tsp paprika
1 tsp salt
¼ tsp pepper
1 TBLSP Brown rice syrup (or raw sugar)
*Optional- Red Chili Flakes
*Optional- 1 Jalapeno, seeds and ribs discarded

Sprinkle the cut chicken breasts with the tsp of paprika and rub it in all over.

Heat a deep skillet over medium heat and then add the olive oil. Brown the chicken, bone side down first. Once the chicken is in you can raise the heat to medium-high if necessary.

Remove the chicken and set aside. Stir in the rest of the ingredients and put the chicken back in the skillet.

Turn the heat down to low. Cover and simmer for 35 minutes until rice is done.

*For a spicier version, add 1 tsp of hot pepper flakes to the oil before browning the chicken and add 1 diced jalapeno (seeds and ribs discarded) to the sauce.