Chicken with Pequi

Season the chicken with the skin, with half an onion, and part of the other ingredients such as garlic, salt, saffron, parsley and finely chopped chives. (put seasoning under the skin, to gain more flavor) Marinate in the refrigerator for 2 hours.
Bring a large pan to the fire, with the oil and sugar and let it caramelize. (Without letting it burn)
When it turns caramel, add the chicken piece by piece, and add the remaining spice in the bowl to this frying, turning the chicken pieces from time to time, until it is golden brown. (dark)
When it gets golden brown, add the peppers, half onion, tomatoes, pepper, black pepper and a little more parsley and chives, about 2 spoons of green smell, all finely chopped. (if you like you can add a little coriander).
Mix everything very well, let it lightly sauté and add the 2 tablespoons of mashed chicken broth, to the sauté, and when the tablets dissolve completely, transfer a part of the oil to another pan, and let the cooking continue, adding a little water every now and then.
Pequi:
Bring the other pan to the heat, with part of the sauté oil, half an onion, a little saffron and sauté lightly and add the pequis, cover with boiling water 2 fingers above the pequi, and add the rest of the chicken broth. Cook for about 1 hour.
Rice:
Bring another pan to the fire, with a little oil, the rest of the chopped onion, garlic and saffron and saute a little, and add the rice and continue sauté, until the rice is well fried.
Add the broth with the pequi cooked for about 1 hour, the rice cooker, as soon as it boils, transfer everything to the pan with the chicken.
Lower the heat and cook everything for about 18 minutes, without letting it dry too much (leave the rice wet).
Help yourself!