Ingredients:

  • 2 pounds bone-in, skin-on chicken thighs (about 900 g) — or 1.5–2 lb mixed thighs + drumsticks
  • 1 teaspoon kosher salt (for initial seasoning) (5 g)
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 1 tablespoon neutral oil or olive oil (15 ml)
  • 1 medium yellow onion, coarsely chopped (about 1½ cups / 200 g)
  • 1 medium red bell pepper, seeded and chopped (about 1 cup / 150 g)
  • 4 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves and tender stems (packed) (15 g) — or a blend of cilantro + parsley
  • 1 medium tomato, quartered (or 1/2 cup crushed canned tomatoes / 120 g)
  • 1 small jalapeño or green chili, seeded (optional) (about 15 g)
  • 1 tablespoon olive oil (15 ml) — for sautéing sofrito if not pureeing raw
  • 1 teaspoon achiote paste dissolved in 2 tablespoons warm water (5 g + 30 ml) — OR 1/8 teaspoon ground saffron threads steeped in 2 tablespoons warm water — OR 1/2 teaspoon ground turmeric
  • 2 cups long-grain white rice, rinsed until water runs clear (390 g) — or 2 cups jasmine
  • 3½ cups low-sodium chicken broth (840 ml) — OR 3½ cups water + 1 teaspoon bouillon
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon dried oregano (1 g)
  • 1 bay leaf (optional)
  • 1 cup frozen peas, thawed (150 g)
  • 1/2 cup pimiento-stuffed green olives, sliced (about 75 g)
  • 2 tablespoons chopped fresh cilantro for garnish (optional) (8 g)
  • 2 tablespoons fresh lime juice (optional) (30 ml)
  • 1 tablespoon unsalted butter (optional, for sheen) (14 g)
  • Extra salt and pepper to taste

Instructions:

  1. Prep and season: Pat chicken dry and season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Rinse rice until water runs clear. Make sofrito by blending onion, red pepper, garlic, cilantro, tomato and jalapeño into a coarse-smooth paste or finely mince them.
  2. Brown the chicken: Heat 1 tablespoon oil in a large heavy-bottomed Dutch oven over medium-high. Brown chicken skin-side down until deep golden, about 5–7 minutes; flip and brown the other side 3–4 minutes. Remove and set aside.
  3. Build flavor in the pan: Reduce heat to medium. If fond is present, deglaze with 1–2 tablespoons broth or water, scraping up browned bits. Add 1 tablespoon oil if needed and sauté the sofrito 3–5 minutes until fragrant and softened, or briefly cook pureed sofrito to remove raw edge. Stir in achiote/saffron/turmeric, cumin, oregano and bay leaf.
  4. Toast the rice: Add the rinsed rice to the pot and stir to coat in the sofrito. Toast the rice 1–2 minutes until slightly opaque and nutty-smelling; grains should glisten and no longer look raw.
  5. Add liquids and return chicken: Pour in 3½ cups chicken broth (or water + bouillon) and stir once to combine. Nestle the browned chicken pieces skin-side up into the rice so skin remains above the liquid as much as possible. Bring to a gentle boil over medium-high heat.
  6. Simmer covered: Reduce heat to low, cover tightly, and simmer gently 20–25 minutes for white rice without lifting the lid. For bone-in thighs, the prior browning plus simmering should yield cooked chicken; check that rice is tender and liquid absorbed and that chicken reaches 165°F (74°C).
  7. Finish and rest: Remove lid and scatter thawed peas and sliced olives over the top without stirring vigorously. Replace the lid and let rest off heat for 5–10 minutes to steam and finish cooking.
  8. Serve: Just before serving, gently stir in 1 tablespoon butter (optional), 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro for brightness. Adjust salt and pepper to taste and serve warm.
  9. Tips: Do not lift the lid while rice cooks. If using achiote paste, dissolve it in warm liquid first. For brown rice or boneless substitutions, adjust liquid and simmer times accordingly.