Servings: 4
Ingredients:
- 4 chicken thighs with skin
- 4 chicken breasts with skin, cut in half lengthwise
- 2 Tbsp adobo seasoning
- Salt and ground black pepper, to taste
- 5 Tbsp olive oil
- 1 medium green bell pepper, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 large onion, finely chopped
- 2 plum tomatoes, seeded and finely chopped
- 4 garlic cloves, finely chopped
- 2 cups long-grain rice
- 4 cups chicken stock
- 1 bay leaf
- 3/4 cup black olives, pitted
- 1/2 bunch cilantro, chopped
- 1/2 bunch flat-leaf parsley, chopped
- Squeeze of lime juice
Instructions:
1. Prepare and Season Chicken:
- Season both sides of the chicken thighs and breasts with salt, pepper, and adobo seasoning.
2. Sauté Chicken:
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
- Place the chicken pieces skin-side down in the hot oil. Sauté until golden brown, then flip and cook the other side until golden brown. Work in batches if necessary.
- Transfer the cooked chicken to a separate pot, along with any cooking liquid. Cover and simmer over low to medium heat until tender. Keep warm.
3. Sauté Vegetables:
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.
- Add the chopped onions, green bell pepper, and red bell pepper. Sauté until softened.
- Stir in the chopped tomatoes and garlic, and cook for 1 minute.
4. Cook Rice:
- Add the rice to the skillet with the sautéed vegetables. Stir to coat the rice in the mixture and sauté for 1-2 minutes.
- Pour in the chicken stock, add the bay leaf, and season with salt and pepper. Bring to a boil.
- Reduce the heat to medium, cover the skillet, and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender.
5. Finish Dish:
- Remove the skillet from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, then gently mix in the pitted black olives, chopped cilantro, chopped parsley, and a squeeze of lime juice.
- Add the cooked chicken to the rice mixture and stir to combine.
6. Serve:
- Serve the chicken and rice with peppers and olives, accompanied by your favorite side salad.
Enjoy!
