Step-by-Step Instructions

1. 1.Season the Chicken

   Place the washed and rinsed chicken drumsticks and thighs in a bowl. Add dried thyme, dried oregano, cayenne pepper, black pepper, salt, cumin, turmeric, and smoked paprika. Rub the spices thoroughly into the chicken pieces. Then, sprinkle garlic powder over the chicken and mix well. Let the chicken marinate for about 10 minutes.

2. 2.Brown the Chicken

   Heat olive oil in a large pan over medium-high heat. Once the oil is hot, carefully place the seasoned chicken pieces into the pan. Sear the chicken for 5-7 minutes on each side until golden brown. Once browned, remove the chicken from the pan and set aside.

3. 3.Sauté Aromatics

   In the same pan with the remaining oil and chicken drippings, add the chopped onions, green bell peppers, and scallions. Sauté for about 5 minutes until the onions are translucent. Add the minced garlic and stir for about 1 minute until fragrant.

4. 4.Add Tomato Paste and Rice

   Stir in the tomato paste and cook for 1 minute, mixing it well with the sautéed vegetables. Add the rinsed white rice to the pan and stir to coat the rice grains with the vegetable mixture and tomato paste. Sprinkle the Sazón seasoning over the rice and stir again to combine.

5. 5.Combine and Simmer

   Pour in the chicken broth. Add the roasted red peppers, Spanish olives, bay leaves, and fire-roasted tomatoes. Stir all the ingredients together. Carefully place the browned chicken pieces back into the pan, ensuring they are partially submerged in the liquid. Spoon some of the liquid over the chicken.

6. 6.Cook the Dish

   Cover the pan with a lid and reduce the heat to medium-low. Let the dish simmer for about 25 minutes, or until the rice is cooked through and the liquid has been absorbed. Once cooked, remove the lid and gently stir the rice and chicken.

7. 7.Serve and Garnish

   Serve the Arroz con Pollo hot on a plate. Garnish with fresh chopped cilantro before serving.