1 oz. Achiote oil
1½ lb. Chicken thighs
1 T. Adobo
½ C. Onions, diced
½ C. Red pepper, diced
1 T. Garlic, minced
½ C. Sofritto (see recipe)
2 oz. Spanish tomato sauce
4 T. Cilantro, chopped
½ C. Stuffed green olives, small
2 T. Capers
1 C. Sherry
4 C. Rice, medium grain
5 C. Chicken Stock
1 C. Peas
4 T. Olive oil

Season the chicken with the adobo and heat the oil. Brown the chicken in the oil; reserve. Add the onion, peppers, garlic and sofrito, and cook for a few minutes. The onion should be translucent. Add the tomato sauce, cilantro, olives, and capers; cook for a few more minutes. Add the rice; coat with ingredients, then deglaze with the wine and reduce. Add the chicken thighs back to the pan, then add prepared base; bring to a simmer. Cover tightly, and cook on low temperature for about 15 minutes until chicken and rice are cooked. Add peas and drizzle with olive oil.