3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
1/4 cup canola oil
1/4 pound salted pork, chopped into bite-sized pieces
1/4 pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1/4 cup sofrito (such as Goya®)
1/4 cup recaito (such as Goya®)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
1/4 cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Place chicken in a large bowl and cover with apple cider vinegar.
Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat.
Add pork and ham; cook and stir for 5 minutes.
Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute.
Stir in sofrito and recaito and cook for 1 minute.
Season with oregano, cumin, and pepper.
Add capers and garlic and cook for 1 minute.
Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar.
Add chicken to the pot.
Bring to a simmer, cover, and cook for 15 minutes.
Adjust heat as need to simmer but not boil.
Add broth, sazon, and rice to the pot.
Stir until well mixed and return to a simmer.
Cover, reduce heat to low, and cook for 20 minutes.
Remove pot from heat and stir.