Chicken Adobo

Adobo Spice Mix: combine all ingredients in small mixing bowl.
2 Tbsp. kosher salt
2 Tbsp. garlic powder
1 Tbsp. oregano
2 tsp onion powder
2 tsp. tumeric
2 tsp. fresh cracked black pepper
1 tsp. paprika

4 cloves garlic, minced
3 C. long grain rice
1 whole chicken cut into 8-10 pieces
olive oil
1 large Spanish onion, diced
1 medium green pepper, diced
1 red bell pepper, diced
2 plum tomatoes, chopped
2 Tbsp. canned chipotles in adobo sauce
4 3/4 C. chicken stock
1 C. frozen peas
1/2 C. pimento stuffed olives, chopped
2 bay leaves
3 Tbsp. each chopped parsley and cilantro
large squeeze of fresh lime juice

Preheat oven to 375 degrees.

Season the chicken pieces with spice mix.  Heat 2 Tbsp. olive oil in large saute pan to shimmering.  Add chicken in batches, cook to golden brown.  Place the seared chicken on a baking sheet and place into hot oven.  Cook until done, about 30 minutes.

In the browning pan add another tbsp. oil and get hot.  Add onions and peppers, cook for 4-5 minutes until they start to soften.  Add garlic and cook another minute.  Add tomatoes and adobo.  Add rice, stir and cook for 2 minutes.  Add bay leaves, stock, and salt and pepper.  (cooking liquid should be flavorful like a soup)  Cover and cook until rice is tender and the liquid has been fully absorded, about 15 minutes.  Remove from heat; add peas, olives, cilantro, and parsley.  Gently fluff rice with a fork, cover and let sit for 5 minutes. 

On a warm serving platter spoon rice out on to the bottom of the dish.  Arrange the chicken on top and squeeze lime over meat.  Garnish with a nice sprig of cilantro, serve and enjoy!