Name: Arroz con Pollo
Ingredients: 3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry; 1 tablespoon adobo seasoning; 1 tablespoon sazón; 2 teaspoons kosher salt, plus more to taste; 2 tablespoons olive oil; 3 1/2 cups lower-sodium chicken broth; 1 large yellow onion, chopped (about 2 cups); 1 small red bell pepper, chopped (about 1/2 cup); 3 large garlic cloves, finely chopped (about 1 tablespoon); 1 tablespoon tomato paste; 2 cups white medium-grain rice, rinsed well; 1/2 cup pimiento-stuffed olives (optional); 2 tablespoons chopped fresh cilantro leaves; 1 teaspoon ground annatto (achiote powder) or sweet paprika; 1/4 teaspoon black pepper; 2 bay leaves; 1 cup frozen green peas, thawed; Avocado slices and tomato wedges, for garnish; Hot sauce and lime wedges, for serving

Ingredients

3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry
1 tablespoon adobo seasoning
1 tablespoon sazón
2 teaspoons kosher salt, plus more to taste
2 tablespoons olive oil
3 1/2 cups lower-sodium chicken broth
1 large yellow onion, chopped (about 2 cups)
1 small red bell pepper, chopped (about 1/2 cup)
3 large garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon tomato paste
2 cups white medium-grain rice, rinsed well
1/2 cup pimiento-stuffed olives (optional)
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground annatto (achiote powder) or sweet paprika
1/4 teaspoon black pepper
2 bay leaves
1 cup frozen green peas, thawed
Avocado slices and tomato wedges, for garnish
Hot sauce and lime wedges, for serving

Steps

Put the chicken, adobo seasoning, sazón and salt in a large ziplock plastic bag. Seal it and shake it until the seasoning coats the chicken.
Set a large Dutch oven over medium-high heat and heat the oil. Place half the chicken pieces skin side down. Cook the drumsticks for 4 minutes per side and the thighs for about 8 minutes without moving them, until the skin is golden brown. Move this batch to a large plate and repeat with the rest of the chicken. Meanwhile, bring the broth to a boil in a medium saucepan over medium-high heat. Turn the heat to low, cover and keep it warm until needed.
Put the onion, bell pepper and garlic into the drippings in the Dutch oven. Lower the heat to medium and cook for 3 to 5 minutes, stirring often, until the vegetables soften. Add the tomato paste and cook for 1 minute, stirring constantly and scraping any browned bits from the bottom of the Dutch oven.
Mix the warm broth and rice into the vegetables along with the olives, if using, the cilantro, annatto, black pepper and bay leaves.
Settle the chicken pieces into the broth mixture and bring it to a simmer over medium heat. Lower to medium-low and cook uncovered for about 8 minutes, until lots of small bubbles start to appear on the surface and the top no longer has a layer of liquid. Shake the Dutch oven every few minutes to keep the rice level. Cover it and lower the heat to low. Cook for about 15 minutes, until the rice is al dente, shaking the Dutch oven every 4 to 5 minutes.
When most of the liquid has been absorbed, scatter the peas over the top and stir gently, lifting the rice from the bottom to the top. Cover the Dutch oven, take it off the heat and let it sit for 10 minutes. Put the rice and chicken on a serving platter, garnish with avocado slices and tomato wedges, and salt to taste. Serve right away with hot sauce and lime wedges.