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1
To make the adobo seasoning, mix together the salt, granulated garlic, granulated onion, cumin, paprika, black pepper, turmeric, and oregano in a small bowl.
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2
To cook the chicken, preheat the oven to 375F.
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3
Season both sides of the chicken pieces with salt and pepper, and then with the adobo seasoning mixture.
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4
Heat the oil in a large Dutch oven over medium heat.
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5
Place the chicken in the oil, skin side down, in batches if necessary, and saute until golden brown, about 4 minutes.
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6
Turn the chicken over and cook until the second side is golden brown, about 4 minutes.
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7
Transfer the chicken to a baking sheet, place it in the oven, and roast until tender and just cooked through, about 12 minutes.
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8
Meanwhile, pour off all but 2 tablespoons fat from the Dutch oven, and place it back over high heat.
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9
Add the onion, bell peppers, and serrano chile, and cook until soft, 5 minutes.
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10
Add the tomatoes and garlic and cook for 1 minute.
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11
Add the rice to the pan, stir to coat it in the mixture, and cook for 1 minute.
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12
Add the chicken stock and bay leaf, season with salt and pepper, and bring to a boil.
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13
Cook for 5 minutes, uncovered.
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14
Then stir well, cover, reduce the heat to medium, and cook until all the stock has been absorbed and the rice is tender, 10 to 12 minutes.
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15
During the last few minutes of cooking, quickly stir in the peas, cover, and continue cooking.
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16
Remove the pan from the heat and let sit for 5 minutes, covered.
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17
Then remove the lid, fluff the rice, and gently fold in the olives, cilantro, oregano, lime zest, and juice.
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18
Add the chicken and stir to combine.
