Adobo Seasoned Chicken and Rice

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 2 tsp kosher salt
• 2 tsp granulated garlic or garlic powder  
• 1 tsp ground cumin
• 2 tsp granulated onion or onion powder 
• 1 tsp paprika
• 2 tsp ground black pepper
• 2 tsp ground turmeric
• 1 tsp dried oregano leaves, crushed (NOTE A)  
• 4 chicken thighs, with skin, cut in 1/2
• 4 chicken breasts, with skin, cut in 1/2 lengthwise
• 5 TBSP olive oil
• 1 large yellow onion, finely diced (NOTE B)
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• About 1/3 cup tomato powder OR 1 to 2 plum tomatoes, seeded and finely diced
• 4 cloves garlic, finely chopped
• 2 cups uncooked jasmine rice (NOTE C)
• 3 cups homemade chicken stock (NOTE C)
• 1 bay leaf
• Salt, to taste
• Ground black pepper, to taste
• 1 cup frozen peas, not thawed
• 3/4 cup pimento stuffed green olives, sliced 
• 3/4 cup pitted picholine olives, sliced (NOTE D)
• Cilantro leaves, freshly chopped   
• Flat-leaf parsley, freshly chopped 
• Fresh oregano leaves, freshly chopped (NOTE D)
• Fresh lime juice

HOW TO:

1. 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 with salt and pepper and then season with the adobo seasoning mixture. Marinate if possible. (NOTE E)
2. Heat 3 TBSP of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
3. Place the browning pan with the remaining 2 TBSP oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
4. Cook the rice in a rice cooker. Together with the chicken stock, bay leaf, salt, pepper and the sauteed onion/pepper mixture, let the rice cook for about 15 to 20 mins. (NOTE F)
5. After the rice is cooked, transfer it to the pan which was used for sauteeing earlier then add the peas, olives and the chicken. Continue cooking until the chicken is cooked through, about 8 minutes. (NOTE F)
6. Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the cilantro, parsley, oregano and squeeze of lime juice.

NOTES:

• (A) Original recipe required 1 TBSP finely chopped fresh oregano leaves. To substitute dried herbs for fresh ones, use only a third of what's required for the fresh ones.
• (B) Original recipe called for a Spanish onion.
• (C) This is based on my measurements on how I usually cook jasmine rice for my family using a rice cooker. The original recipe required different measurements (and different cooking technique).
• (D) I skipped on these things yet it turned out ok.
• (E) For best results, marinate this for a while, about 30 mins. You may prepare the veggies and rice while you marinate the chicken.
• (F) The original recipe requires a different procedure. However, doing so made my rice very sticky. I didn't like it so I have indicated here procedure that works best for me.