Arroz con Pollo

1 broiler-fryer chicken, (about 2.5-3 lbs), cut into serving pieces
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas

Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.

Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.

Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.

Delicious!