Arroz con Pollo

Season chicken thighs with Spice House Adobo Seasoning. Heat the <a href="https://www.thespicehouse.com/recipes/achiote-oil">Achiote Oil</a> in a wide skillet or paella pan with tight fitting lid. When oil is heated add chicken thighs and brown on both sides for about 6 minutes on both sides, until they have a nice golden color. Remove chicken.

Add <a href="https://www.thespicehouse.com/recipes/sofrito-recipe">sofrito</a>, tomato paste, olives, cumin, Spice House bay leaf, and sea salt. Saute for a few minutes. Add rice and stir to coat and color. Add chicken back in, and cover with the chicken broth. Heat to a medium boil. When the liquid meets just above the level of the rice, give it a good stir, add frozen peas, lower heat to low, and cover. Continue cooking for 20 minutes. Fluff the rice with a fork before serving.