Easy Adobo Chicken and Rice

Instructions

1. Season chicken with 1 1/2 teaspoons of the Homemade Adobo Seasoning. Heat 2 tablespoon of the oil in 5-quart Dutch oven on medium heat. Add chicken; brown about 5 minutes per side. Remove from pan.
2. Heat remaining 2 tablespoons oil in pan on medium heat. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 1/2 teaspoons Adobo Seasoning; cook and stir 2 minutes. Stir in rice; cook and stir 3 minutes or until rice is just translucent. Add stock and wine; bring to boil on medium-high heat. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.
3. Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes. Fluff with fork. Garnish with cilantro and pimientos.

Test Kitchen Tips:

• Don't have El Guapo® Ground Annatto on hand? Substitute 1 teaspoon Lawry's® Casero Paprika + 1/8 teaspoon Lawry's® Casero Ground Turmeric in place of the annatto in this recipe.
  
• Want to make your own sofrito? Try this! Heat 2 tablespoons olive oil in large skillet on medium-high heat. Add 1/2 cup chopped plum tomatoes, 1/3 cup each chopped red and green bell pepper, 1/3 cup chopped onion and 2 teaspoons finely chopped fresh garlic; cook and stir 2 to 3 minutes or until tender-crisp. Store leftover sofrito in an airtight container in refrigerator up to 1 week.