Adobo Seasoning
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. ground cumin
2 tsp. granulated onion
1 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground turmeric
1 T. finely chopped fresh oregano leaves

Chicken & Rice
10 chicken thighs (bone-in, skin on)
3 T. olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 Serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 C. long-grain rice
5 1/2 C. low-sodium chicken broth
1 bay leaf
Salt and freshly ground black pepper
1 C. frozen peas (not thawed)
2 C. green olives (Cerignola or Picholine)
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Zest and juice of a lime

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces generously with the adobo seasoning mixture (I used all of it). Preheat the oven to 375 degrees F. Heat 3 T. of oil in a large Dutch oven over medium-high heat. Place the chicken in the oil, skin side down (you’ll need to do this in batches), and saute until the skin is crispy and golden brown, about 5 minutes. Turn the chicken over and cook until the second side is golden brown, another 4 minutes or so. Transfer the chicken to a baking sheet, and roast in the oven until tender and cooked through, about 15 minutes. Remove chicken from oven and cover with foil to keep warm. Pour off all but 2 T. fat from the Dutch oven, and place it over high heat. Add the onions, red bell pepper, and Serrano chile, and cook until soft, about 5 minutes. Add the tomatoes and garlic and cook for another minute. Add the rice to the pan, stir to coat the rice in the mixture, and cook for 1 minute. Add the chicken stock, bay leaf, and salt and pepper, and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10-12 minutes. During the last few minutes, quickly stir in the peas, cover, and continue cooking until rice is tender and liquid is mostly absorbed. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, parsley, oregano, lime zest and lime juice. Add the chicken, stir to combine, and serve.