Arroz con Pollo (Latin American Chicken and Rice)

Ingredients

Instructions

1. 1Place chicken, adobo seasoning, sazón seasoning, and salt in a large ziplock plastic bag; seal bag, and shake to coat chicken.
2. 2Heat oil in a large heavy pot or Dutch oven over medium-high until shimmering. Add half of chicken pieces, skin side down; cook until skin is browned and crisp, 4 minutes per side for drumsticks and about 8 minutes, undisturbed, for thighs. Transfer to a plate; repeat process with remaining chicken pieces.
3. 3While chicken browns, place broth in a medium saucepan, and bring to a boil over medium-high. Reduce heat to low; cover and keep warm until ready to use.
4. 4Add onion, bell pepper, and garlic to chicken drippings in pot; reduce heat to medium, and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add tomato paste; cook, stirring constantly and scraping any browned bits from bottom of pot, about 1 minute. Add warm broth, rice, olives (if using), cilantro, annatto, black pepper, and bay leaves; stir to combine. Nestle chicken pieces into broth mixture; simmer, uncovered, over medium until lots of little bubbles start to appear on surface but no more pronounced liquid is on top, about 8 minutes, shaking pot every few minutes to keep rice level. (The liquid surrounding rice will lower by about 1 inch.)
5. 5Cover pot, and reduce heat to low; cook until rice is al dente, about 15 minutes, shaking pot about every 4 minutes. Once liquid is mostly absorbed, sprinkle peas over top; gently stir, bringing rice from bottom to top. Cover, remove pot from heat, and let stand for 10 minutes.
6. 6Garnish with hot sauce and lime wedges; serve with avocado and tomato slices.