Arroz con pollo is more than just chicken over rice...

You will need:
1/2 chicken (I tend to just put in a rotisserie chicken.)
4 cups chicken broth
2 TBSP green manzanillo olives
dash of salt and pepper
2 tsp lemon pepper
2 TBSP of peppers in vinegar (You can find it at any grocery. Check the latin aisle.)
2 tsp goya
1 giant tsp of minced garlic
1/4 cup green chilies
2 bay leaves
sprinkle of mint
1/4 cup of corn (I use yellow/white mix)
about 1/2 a handful of fresh cilantro
dash of oregano
1/2 can of Rotel (I either us original or mild.)
1/2 small lemon (for juice.)
dash of red pepper flakes
1/4-1/3 cup of caramelized onions and peppers.

~HINT~ If you want to spice it up, add a tsp of Tobasco green chili sauce!

Get to cookin':
Get your broth and water boiling and literally just add all of the ingredients and cook on medium until everything is soft. Serve over a bed of rice.

P.S.
I like mine very soupy, though Hubby prefers his non-soupy. Just add spoonfulls with as much broth as you prefer over the rice. ENJOY