Start out by seasoning 4 bone in chicken thighs on both sides and underneath the skin (I use Adobo and Cumin). Brown them in a skillet for about 4 minutes on each side. Then set them aside along with all of the drippings from the pan. Then in a large pot on medium heat add 1 tablespoon of olive oil, 2 tablespoons of butter, 1/2 cup of diced onion, one 7 ounce can of pimentos (drained and chopped), 4 cloves of minced garlic, 2 cups of rinsed white rice, 2.5 cups of water, 2 bay leaves, 1 packet of Sazon, 1 tablespoon of chicken bouillon, 1/2 teaspoon of saffron threads, and salt and pepper to taste. Then add in your chicken and all of the drippings. Once it comes to a boil, turn the heat down to medium low and cook covered for 25 minutes. When it’s done, remove the chicken and add a half cup of frozen peas. These will completely cook in about 2 minutes. Enjoy!
