Arroz con Pollo (Chicken with Rice)

Ingredients

• 1.5 pounds skin-on chicken drumsticks 
• 2 pounds chicken thighs 
• 2.5 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 2 teaspoons olive oil divided
• 1 teaspoon oregano dried
• 0.5 cup peas green frozen thawed
• 7 ounce pimientos drained sliced
• 2 cups valencia rice uncooked
• 1 teaspoon salt 
• 0.1 teaspoon bijol seasoning 
• 0.5 teaspoon bijol seasoning 
• 3 tablespoons commercial sofrito (such as Goya)
• 3 tablespoons commercial sofrito (such as Goya)

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven
• colander

Directions

1. To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove the chicken from the bag, reserving the marinade.
3. To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear.
4. Drain rice well.
5. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat.
6. Add the drumsticks, and cook 5 minutes on each side or until browned.
7. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs.
8. Remove from pan; keep warm.
9. Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.