Well, I tried the recipe and adjusted it a little. It came out fantastic. The chicken was falling off the bone. Latin cuisine usually isn't that spicy. I remember having arroz con pollo in Costa Rica and there wasn't any spice at all. I have a picture from image shack below with the alterations to the recipe.
I decided to double the sauce and rice from original so the chicken would remain in liquid as it cooked and I now have a bunch of leftover rice for other meals.
Arroz con pollo
1/2 cup olive oil
1 frying chicken cut up
1/2 cup tomato sauce
1 spanish onion
3 cloves garlic (you can add a little more if you like garlic)
4 cups chicken broth plus 1 cup water
2 cups uncooked rice
Brine the chicken
: Dissolve 1 1/2 t. kosher salt and 1/4 cup sugar in 1/2 cup very hot water. When dissolved add 7 1/2 cups cold water. Submerge chicken and let sit for 45 minutes to 1 hour.
: Take chicken out of brine and dry on paper towel. Sprinkle with salt and pepper. Place olive oil in bottom of big pot and heat. Add chicken and brown on both sides. Before completely brown add chopped onion and garlic. Add tomato sauce, chicken broth, tumeric, salt and pepper. Cover and simmer for 20 minutes.
: Add rice, stir and cook uncovered for 30 minutes or until rice is done and liquid absorbed. (Original recipe called to cover rice, but I found the liquid didn't evaporate and absorb as quickly as it should so I ended up taking the lid off).