🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on thighs and drumsticks)
- 3 tbsp Vegetable oil
- 1 large Yellow onion(chopped)
- 2 medium Bell peppers(any color, chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 2 packets Sazón seasoning with achiote
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 4 cups Chicken broth
- 2 cups Long-grain white rice(rinsed)
- 1 cup Frozen peas
- 0.5 cup Pimiento-stuffed green olives(sliced)
- 0.25 cup Fresh cilantro(chopped, for garnish)
- to taste Salt and black pepper
👨🍳 Instructions
- 1
Season chicken pieces generously with salt and pepper.
💡 Tip: Ensure even seasoning for best flavor. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides, working in batches if necessary. Remove chicken and set aside.
- 3
Add chopped onion and bell peppers to the pot. Sauté until softened, about 5-7 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in minced garlic and cook until fragrant, about 1 minute.
- 5
Add tomato paste, Sazón seasoning, cumin, and oregano. Cook, stirring, for 1-2 minutes until fragrant.
- 6
Return chicken to the pot. Pour in chicken broth and bring to a boil.
💡 Tip: Ensure chicken is mostly submerged in the liquid. - 7
Stir in the rinsed rice and sliced olives. Season with salt and pepper to taste.
💡 Tip: Taste the broth and adjust seasoning before adding rice. - 8
Bring the mixture back to a simmer, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
💡 Tip: Avoid lifting the lid during cooking to trap steam. - 9
Stir in frozen peas and let stand, covered, for 5 minutes to allow peas to heat through.
- 10
Fluff the rice with a fork and garnish with fresh cilantro before serving.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Using Sazón with achiote gives the dish its characteristic yellow-orange color.
- ✓Don't overcook the rice; it should be tender but not mushy.
- ✓Adjust the amount of liquid if your rice cooks faster or slower.
🔄 Variations
- Add diced carrots or corn along with the peas.
- For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes with the garlic.
- Use boneless, skinless chicken thighs for quicker cooking.