1. Heat butter in a large pot over medium-high heat and brown the chicken pieces, avoiding overcrowding. Remove the chicken once browned.
2. Sauté minced garlic, chopped onion, chopped red pepper, and chopped tomato for 1 minute to make the sofrito.
3. Add cooking wine or chicken stock, scraping up any stuck chicken bits with a wooden spoon, and sauté until onions are translucent.
4. Increase the heat to high. Add water, chopped green olives, cumin, oregano, and salt. Stir until well combined.
5. Return the chicken to the pot, bring to a simmer, and cook until chicken is done, about 10 minutes.
6. Add rice, lower heat to low, cover, and cook for 20 minutes. Check for doneness after 15 minutes and fluff if water is evaporated. Continue cooking if needed.
7. Garnish with chopped cherry tomatoes, green onions, and cilantro before serving.
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