Asopao de Pollo

Ingredients

• 1 serving adobo seasoning light goya ® (such as )
• 1  bay leaf 
• 29 ounce tomatoes diced canned
• 0.3 cup cilantro leaves fresh chopped
• 4 cloves garlic minced
• 1  bell pepper diced green
• 0.5 teaspoon ground pepper black
• 6 cups chicken broth low-sodium
• 3 tablespoons olive oil 
• 1 medium onion diced
• 1 cup peas frozen thawed
• 1 cup pimento-stuffed olives green sliced
• 1  bell pepper diced red
• 0.3 teaspoon pepper flakes red to taste
• 1.5 cups rice medium-grain
• 2 pounds chicken thighs boneless skinless
• 2 tablespoons tomato paste 

Equipment

• frying pan
• pot

Directions

1. Season chicken thighs with black pepper and adobo seasoning.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes.
3. Remove vegetables from the pot and set aside.
4. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
5. Stir in peas and olives and cook for another 5 minutes.
6. Remove from heat and discard bay leaf. Stir in cilantro and serve.