Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 0.5 cup tomato sauce
  • 0.5 cup fresh cilantro, chopped
  • 2 cups long-grain white rice, rinsed
  • 3 cups chicken broth
  • 1 packet Sazón with Culantro y Achote
  • 0.5 cup frozen peas
  • 0.25 cup pimento-stuffed green olives

Instructions:

  1. Prep the chicken. Pat the 2 lbs of thighs bone dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Season thoroughly. Rub the chicken with the oregano, cumin, garlic powder, paprika, salt, pepper, and lime juice.
  3. Sear for color. Heat 2 tbsp olive oil in your pot. Place chicken skin side down and cook 5-7 minutes until the skin is golden and shatters when tapped. Flip and sear the other side for 3 minutes, then remove to a plate.
  4. Sauté the aromatics. In the same fat, add the diced onion and red pepper. Cook 5 minutes until softened and translucent.
  5. Add the punch. Stir in the minced garlic and tomato sauce. Cook for 2 minutes until the sauce darkens and smells fragrant.
  6. Toast the rice. Stir in the 2 cups of rinsed rice and the Sazón packet. Toss for 2 minutes until the grains are coated and glistening.
  7. Simmer it down. Pour in 3 cups of broth. Return the chicken to the pot, skin side up. Bring to a boil, then immediately reduce heat to low.
  8. The Steam Phase. Cover tightly and cook for 20-25 minutes. Do not lift the lid.
  9. The Finish. Turn off the heat. Stir in the frozen peas and olives. Note: The residual heat will cook the peas perfectly.
  10. Rest and serve. Let the pot sit covered for 10 minutes. Garnish with fresh cilantro and a squeeze of lime before serving.