Ingredients

For The Pollo:

• 8 boneless, skinless chicken thighs 
• Salt n pepper

For The Adobo:

• 2 cloves garlic, grated
• 1 teaspoon dry oregano, 1/3 palm    
• 1 Tablespoon white or white wine vinegar
• 2 Tablespoon olive oil

For The Sofrito:

• 1 field or bell red pepper or 4 sweet mini peppers, orange, yellow and red, coarsely chopped 
• 1 small onion, white or yellow, coarsely chopped  
• 4 large cloves garlic, crushed
• A handful each of cilantro and flat parsley

For The Rice:

• 2 teaspoons in any combination, 1 t each of 2 of the 3: ground annatto, sweet paprika, pimento – smoked sweet paprika
• 2 Tablespoons butter
• 1 ½ cup white rice
• 2 bay leaves
• 2 cups chicken bone broth or stock
• ½ cup chopped green olives with pimiento
• 1 can 8 ounces tomato sauce
• 1 cup peas, fresh or defrosted frozen 
• 3 Tablespoons capers, drained
• 1 lime

Directions

Preheat a large skillet or cast-iron pan over medium to medium-high heat with tight fitting lid or you can use heavy duty foil to close the pan in. 

Season chicken with salt and pepper and turn in adobo ingredients, add to pan to brown, 6-7 minutes, turning occasionally.

Add sofrito ingredients to the food processor and pulse chop and take to almost a puree.

Remove chicken, add butter and rice and toast 1 minute, add spice combination and salt and pepper and sofrito, bay leaves, stir a minute or 2, add bone broth or stock and add the chicken back, cover and reduce heat to medium-low, cook 10 minutes, uncover and add tomato sauce and peas and capers, stir, cover and cook 4-5 minutes, uncover and crisp bottom over medium high heat 2 minutes more. Serve from the pan at the table in shallow bowls.