Cook Chicken

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1 tablespoon olive oil

1 ½ pounds boneless skinless chicken thighs

1 teaspoon cumin

¾ teaspoon paprika

½ teaspoon chili powder

½ teaspoon red cayenne pepper

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon coriander

½ teaspoon salt

Freshly ground black pepper

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1. Season chicken thighs with cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt, and black pepper.

2. Heat 1 tablespoon olive oil in a pot over medium-high heat.

3. Sear chicken thighs until browned on both sides. Remove chicken and set aside.

Prepare Sofrito and Rice Base

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2 cloves garlic, minced

¼ cup finely diced green pepper

¼ cup finely diced white onion

¼ cup finely diced cilantro

Optional: 1 jalapeno, diced

¼ teaspoon ground coriander

¼ teaspoon cumin

¼ teaspoon ground turmeric

¼ teaspoon garlic powder

¼ teaspoon oregano

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

1 cup tomato sauce

1 ¼ cups water

1 cup basmati white rice

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1. Add 1 tablespoon olive oil to the pot.

2. Sauté garlic, green pepper, white onion, cilantro, and optional jalapeno until softened.

3. Stir in coriander, cumin, turmeric, garlic powder, oregano, salt, and black pepper.

4. Add tomato sauce and water. Bring to a simmer.

5. Stir in rice.

Combine and Cook

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⅔ cup frozen peas (or rinsed and drained pigeon peas)

OPTIONAL: ½ cup pitted green olives

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1. Return chicken thighs to the pot.

2. Add peas and optional olives.

3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.

4. Let stand, covered, for 5 minutes before serving.