Description

Yes, this recipe has a lot of ingredients, but many are probably already in your pantry. Plus, it's so worth it because it is such a delicious, satisfying, comforting dish that's really easy to make.

Ingredients

• Chicken:
• 2 T. olive oil, divided
• 1 1/2 lb. boneless, skinless chicken thighs
• Adobo Seasonings:
• 1 t. cumin
• 3/4 t. paprika
• 1/2 t. chili powder
• 1/2 t. red cayenne pepper
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/4 t. coriander
• 1/2 t. salt
• freshly ground black pepper
• Sofrito and Rice:
• 3 cloves garlic, minced
• 1/4 c. finely diced green pepper
• 1/4 c. finely diced white onion
• 1/4 c. finely diced cilantro
• 1 jalapeno, diced, optional
• 1/4 t. ground coriander
• 1/4 t. cumin
• 1/4 t. ground turmeric
• 1/4 t. garlic powder
• 1/4 t. oregano
• 1/4 t. salt
• 1/4 t. black pepper
• 1 c. tomato sauce
• 1 1/4 c. water
• 1 c. basmati white rice (not brown rice, it takes too long to cook)
• 2/3 c. frozen peas
• 1/2 c. pitted green olives, optional

Steps

1. Place chicken in a large bowl; add 1 T. olive oil and all adobo seasonings. Toss the chicken in the mixture. Cover; marinate for 30 minutes.
2. Add remaining 1 T. olive oil to a large, deep 10 inch skillet or a large pot, placed over medium-high heat. Once oil is hot, add chicken; season with a bit of salt and pepper. Cook until browned 4-5 minutes; flip; cook another 4-5 minutes. Transfer chicken to a platter.
3. In the same skillet, make the sofrito by adding garlic, jalapeno, green pepper, onion and cilantro; saute 2-3 minutes; add in the spices: cumin, turmeric, coriander, garlic powder, oregano, salt and pepper; cook for 30 seconds. Add tomato sauce and water; stir well.