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1
Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl.
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2
Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
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3
Heat 3 tablespoons of oil in a large Dutch oven over high heat.
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4
Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown.
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5
Turn the chicken over and cook until the second side is golden brown.
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6
Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat.
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7
Keep warm.
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8
Place the browning pan with the remaining 2 tablespoons oil back over high heat.
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9
Add the onions, green and red peppers and cook until soft.
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10
Add the tomato powder, garlic and cook for 1 minute.
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11
Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute.
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12
Add the chicken stock, bay leaf, salt and pepper and bring to a boil.
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13
Stir well, cover, reduce the heat to medium and cook for 10 minutes.
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14
After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
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15
Remove the pot from the heat and let sit 5 minutes covered.
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16
Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice.
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17
Add the chicken and stir to combine.
