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soak rice in water about 30 minutes. rub salt and pepper into chicken. brown the chicken in the oil until lightly golden. stir in sofrito and tomato sauce. reduce heat, cover, simmer for 15 minutes. drain the rice and add to the saucepan. cover and cook for 5 minutes. add chicken stock, salt and pepper. cover and cook over low heat for 20 minutes or until rice is tender but very moist. garnish with green peas, pimentos and asparagus tips. serve very hot.
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