This is a very easy recipe, and my family loves it! You can use less rice if you have a smaller family. I use a larger roaster chicken, but you can use a smaller regular size chicken. I usually use the frozen Sofrito from the Spanish section of the grocery store, it tastes better than the jar. I use about half of the larger size container, but you can use less according to your taste. Once the chicken is cooked in the crock pot, and deboned, the cooking time is only 25 minutes. ** If you cant use the crock pot you can always use boneless chicken breast, cut into bite size pieces. Saute it in butter and olive oil with the same seasonings. You then add it to the rice and other ingredients before cooking. We love to eat this with Louisianna Hot Sauce drizzled on it!
Set the crock pot to low. Put washed chicken in crock pot.
Pour in chicken broth about 1/4 of the way up the pot.
Sprinkle the chicken with Complete seasoning, garlic powder and onion powder. Cover and let cook for about 6 hours til the meat is falling off the bone. You can flip the chicken over half way if you like.
Once the chicken is done, turn it off and let it cool. Save the liquid in the crock pot. Take the cooled chicken out of the crock pot and remove all the meat from the carcass and chop. Discard all the skin, fat and bones. Put the meat aside.
Add the packages of yellow rice mix to a large rice pot. In a measuring cup, first add all of the liquid from the crock pot, then fill the measuring cup up the rest of the way with water, or more chicken broth according to the directions on the rice bag. Add the liquid to the pot.
Add drained pigeon peas, chopped chicken, drained olives and sofrito. Add butter or olive oil. Stir and bring to a boil. Stir again, cover and simmer on medium low heat for 25 minutes. Let stand for 5 minutes before serving.