Chicken stew and rice with pigeon peas

Today I present an elaborate and tasty recipe. And while it is a dish we do take some time, only for the effort to enjoy more time sitting at the table.This recipe consists of two parts, for that I divided the ingredients and processing separately for chicken with onions and other for rice and beans. I hope you enjoy it!
IngredientsChicken stew:
    1 clove of garlic
    2 onions
    4 chicken breasts sliced ​​in medium boxes
    1 Tbsp. dried onion
    1 cup chicken broth
    3 tbsp. devinoblanco
    2 tbsp. Tomato paste
    Cumin to taste
Rice with Pigeon Peas:
    1 onion
    1 paprika
    1 garlic
    2 tbsp. sofrito
    4 ounces tomato paste
    10aceitunasrellenas
    1 Tbsp. capers
    1 can of peas
    Basil
    Salt and pepper to taste
    2 cups brown rice
    4 cups water
    Cilantro to taste
PreparationChicken stew:In a hot pan add the onion and let it all fry. When changing color is time to empty the garlic, onion elpolvode dry chicken breasts, elvinoblanco, tomato paste and cumin to boil for about 25 minutes over low heat. It will be ready when the onion is tender and chicken cooked through inside and out.
Rice with Pigeon Peas:This way of preparing rice is different but just as tasty. Put your onions in a saute pan conaceitecaliente. Then start adding ingredients such as paprika, garlic, sofrito, tomato paste, olives, capers, canned peas. While doing this, stirring constantly so that everything is integrated.Now empty the rice and season with basil, salt and pepper and cilantro. Add water and cook over medium heat about 20 minutes or until the water has completely evaporated. Check your rice well so it does not burn you but not revuelvas much, otherwise it will fight.