Arroz con Pollo

Place chicken, adobo seasoning, sazón, and salt in a large ziplock plastic bag. Seal bag, and shake until chicken is coated.

Heat oil in a large Dutch oven over medium-high. Add half of the chicken pieces, skin side down; cook until skin is golden brown, 4 minutes per side for drumsticks and about 8 minutes, undisturbed, for thighs. Transfer to a large plate, and repeat process with remaining chicken pieces. Meanwhile, bring broth to a boil in a medium saucepan over medium-high. Reduce heat to low; cover and keep warm until ready to use.

Add onion, bell pepper, and garlic to chicken drippings in Dutch oven; reduce heat to medium, and cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add tomato paste; cook, stirring constantly and scraping up any browned bits from bottom of Dutch oven, 1 minute.

Stir in warm broth, rice, olives (if using), cilantro, annatto, black pepper, and bay leaves.

Nestle chicken pieces into broth mixture; bring to a simmer over medium. Reduce heat to medium-low; cook, uncovered, until lots of little bubbles start to appear on the surface and there is no longer a layer of liquid on top, about 8 minutes, shaking Dutch oven every few minutes to keep rice level. Cover Dutch oven, and reduce heat to low; cook until rice is al dente, about 15 minutes, shaking Dutch oven every 4 to 5 minutes.

Once liquid is mostly absorbed, sprinkle peas over top, and gently stir, bringing rice from bottom to top. Cover Dutch oven, and remove from heat; let stand for 10 minutes. Transfer rice and chicken to a serving platter. Garnish with avocado slices and tomato wedges; season with salt to taste. Serve immediately with hot sauce and lime wedges.