Arroz con Pollo

Step 1To a food processor or blender, add the cilantro, garlic, green bell pepper, jalapeño, and half of the onion. Pulse until a thick puree forms. This is the sofrito.

Step 2Pat the chicken dry with paper towels. Sprinkle all over with the adobo seasoning.

Step 3In a wide braiser or large Dutch oven, heat the oil over medium-high heat. When the oil is shimmering, add half of the chicken, skin-side down. Sear until golden brown, 5 to 7 minutes per side. Remove the chicken to a plate and repeat with the remaining chicken. Do not clean the braiser.

Step 4To the same braiser, reduce the heat to medium and add the red bell pepper and remaining half of the white onion. Sauté until softened, 2 to 3 minutes. Add the sofrito, Sazón, salt, and black pepper, stirring until fragrant and most of the liquid is cooked down, 5 to 7 minutes.

Step 5Stir in the broth and tomato sauce, and bring to a simmer. Stir in the rice, bay leaf, and olives, if you like. Simmer, uncovered, for 10 minutes. Reduce the heat to low, nestle in the chicken and any accumulated juices, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes.

Step 6Remove the chicken to a serving plate and stir the peas into the rice. Serve the chicken with the rice, topped with cilantro and a squeeze of lime.