4 chicken thighs with skin
4 chicken breasts with skin, cut in 1/2 lengthwise
2 Tbsp adobo seasoning
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 ong-grain rice
4 cups chicken stock
1 bay leaf
Salt and ground black pepper to taste
3/4 cup black olives, pitted
1/2 bunch of cilantro, chopped
1/2 bunch of flat-leaf parsley, chopped
Squeeze of lime juice
Season both sides of the chicken pieces with salt and pepper and then coat with the adobo seasoning mixture.
In a large skillet, heat 3 tablespoons of oil over medium-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 golden brown. Transfer the chicken to a separate pot with all cooking liquid, cover and allow to cook over low to medium heat until tender, keeping it warm.
Place remaining 2 tablespoons oil into the skillet and heat over medium heat. Add the onions, green and red peppers and saute until soft. Add the tomatoes, garlic and cook for 1 minute.
Add the rice to the skillet, make sure to coat the rice in the mixture and saute for 1 or 2 minutes. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover and reduce the heat to medium, and cook for about 20 minutes; or until liquid is thoroughly absorbed and rice is tender.
Remove the pot from the heat and allow to sit for 5 minutes covered. Remove the lid, fluff the rice and gently mix in the olives, cilantro, parsley and squeeze of lime juice. Add the chicken and stir to combine all the ingredients.
Serve with your favorite side salad.