1. SAUTEE THE WINGS WITH THE ADOBO FOR ABOUT FIVE MINUTES. 

2. ADD THE BEEF SAUSAGE AND SAUTEE FOR FIVE MINUTES. 

3. ADD THE SOFRITO, TOMATO SAUCE AND CHICKEN BASE AND LET COOK FOR FIVE MINUTES. 

4. ADD THE POTATOES, CARROTS, OLIVES AND MIX WELL . 

5. ADD THE WATER AND BRING TO A BOIIL . 

6. ONCE IT IS BOILING ADD THE RICE AND STIR. WELL 

7. THIS STEP IS VERY IMPORTANT , YOU NEED TO SKIM THE SURFACE AND

TAKE OUT AS MUCH OF THE GREASE AND FOAM FROOM THE TOP.

8. ADD SALT AND PEPPER TO TASTE . (I USE HIMALAYAN PINK SALT).

9. STIR OCCASIONALY UNTIL THE RICE IS COOKED AND THE BROTH HAS THICKENED  

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10. SERVE IMEDIATELY SO THAT IT DOESNT THICKEN TOO MUCH. IF IT DOES ,JUST ADD A BIT MORE WATER AND ADJUST SEASONING.