Locrio de Pollo y chuletas

• 1 whole chicken 2.5 to 3 pounds, cut into pieces
• 3 smoke pork chops cut into pieces
• 2 tablespoons olive oil
• 1 tablespoon sugar to brown the chicken
• 3 cups of rice
• 3 ½ cups water
• 1 teaspoon oregano leaves
• ¼ cup fresh cilantro leaves finely sliced
• ¼ cup fresh parsley leaves finely sliced
• Salt and black pepper to taste

For the sofrito

• 2 tablespoons olive oil
• ½ onion cut into strips
• ½ green Cubanela pepper cut into strips
• 3 cloves garlic crushed
• 1 tablespoon tomato paste

For the chicken marinade

• 1 lime juice
• ½ onion cut into strips
• ½ green Cubanela pepper cut into strips
• 2 cloves garlic crushed
• Salt and black pepper to taste