Arroz con Pollo (Rice with Chicken)
Chef Demetrios Haralambatos
Place the chicken in a large bowl, and add in the seasoning mixture and half the olive oil.
With gloved hands, toss the chicken in the mixture, cover, and allow to marinate for 30 minutes.
Place a large, deep skillet or pot over medium-high heat, and add the remaining olive oil. When the oil is hot, add the seasoned chicken, and cook until browned (about 4 to 5 minutes). Then flip and cook for an additional 4 to 5 minutes.
Remove from pan, and transfer to a plate.
In the same skillet, add in the garlic, green pepper, onion, cilantro, and jalapeño (if you are using it).
Sauté for 2 to 3 minutes, then add in the coriander, cumin, garlic powder, oregano, turmeric, salt, and pepper. This group of spices is also known as sazón seasoning. Stir to incorporate.
Add in the tomato sauce and water, stir well to combine, then bring to a simmer.
Fold in the rice and peas, making certain they are evenly distributed.
Add browned chicken on top.
Reduce heat to low, cover the skillet, and cook for 20 to 25 minutes.
Garnish with cilantro and a squeeze of fresh lime juice. Serve immediately.