Mix together the salt, granulated garlic, cumin, granulated onion,
paprika, black pepper, turmeric and oregano in a small bowl to make the adobo seasoning mixture. Season both
sides of the chicken pieces with salt and pepper and then season with
the adobo seasoning mixture.
Heat 3 tablespoons of oil in a large oven over high heat.
Place the chicken in the oil skin side down, in batches, if necessary,
and saute until golden brown. Turn the chicken over and cook until the
second side is golden brown. Transfer the chicken to a separate pot
with all cooking juices, cover and allow to cook through over medium
heat. Keep warm.
Place the browning pan with the remaining 2 tablespoons of oil back
over high heat. Add the onions, green and red peppers and cook until
soft. Add the tomatoes and garlic and cook for 1 minute.
Add the rice to the pan, stir to coat the rice in the mixture and
cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and
bring to a boil. Stir well, cover, reduce the heat to medium and cook
for 10 minutes.
After 10 minutes add the peas to the pot, cover and continue cooking
until the rice is tender and the chicken is cooked through, about 8
Remove the pot from the heat and let sit 5 minutes covered. Remove
the lid, fluff the rice and gently fold in the olives, cilantro,
parsley, oregano and squeeze of lime juice. Add the chicken and stir to
1. Set up the perfect workspace by gathering clean tools, bowls and utensils. And make sure to keep a trashcan within arm’s reach.
2. Get comfortable! Wear comfy clothes and an apron when you work in the kitchen and you won’t have to worry about getting dirty.