PREP/COOK TIME: About 25 Minutes
Makes 2 Servings

INGREDIENTS 

1 ½ Lbs – Boneless, Skinless Chicken Thighs, Roughly Cut Into 1" Pieces

1 Tsp - Kosher Salt

1 Tsp – Coarse Black Pepper

1 Tsp – Noya Adobo AP Seasoning (recipe below)

1 Tbs – Extra Virgin Olive Oil

1 Cup - Minute Rice (Yes, you’ve read correctly, Minute Rice…my patience gets tested enough during a frenetic week, I don’t need to have it tested any further waiting for long-grain to cook!)

1 ½ Tsp – Noya Sazon Seasoning (recipe below)

3 Tbs – Sliced Manzanilla Olives with Pimiento

1 ¼ Cup – Water or Low-Sodium Chicken Broth

¼ Cup - Frozen Peas

NOYA ADOBO ALL – PURPOSE SEASONING

1 Tb – Ground Garlic Powder

2 Tsp – Ground White Pepper

1 Tsp – Table Salt

1 Tsp – Finely Ground Dried Mexican Oregano

½ Tsp – Ground Turmeric

NOYA SAZON SEASONING

1 Tb – Ground Garlic Powder

1 Tb – Ground Annatto

1 Tsp – Table Salt

1 Tsp – Ground Cumin

1 Tsp – Ground Coriander

THE NITTY GRITTY

In a medium bowl season chicken with salt, pepper and adobo; mix till combined.

Meanwhile, in a large non-stick pan, heat oil at medium high. Cook chicken on one side till pieces lose pink color around edges. Add vinegar and toss. Cover and reduce heat to medium; allowing chicken pieces to release and simmer in their own juices (about 2 – 3 minutes).

Add rice and Sazon; stir till rice and chicken are coated. Add sliced olives and water, or broth; stir and bring to a simmer. Cover and reduce heat to medium and cook for about 3 – 4 minutes, or till liquid is almost reduced. Stir in frozen peas and cover till liquid is completely reduced and serve.

Garnish with Crema Mexicana and chopped scallions, or chopped cilantro, and enjoy.

UPDATED: SEPTEMBER 1, 2020 · ORIGINAL: NOVEMBER 7, 2018