5 bone in skin on chicken thighs
Juice of 1 lime
2 tablespoon green seasoning or sofrito
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon coconut oil or vegetable
1 packet sazon Goya with achiote
2 cups long grain white rice
3 cups chicken stock
1 cup of canned or boiled pigeon peas
1/4 red bell pepper, cubed
1/4 orange bell pepper, cubed
1/4 green bell pepper, cubed
1 small white onion, cubed
2 teaspoon fresh ground garlic
1 whole habanero pepper
1/4 cup white cooking wine
1 cup or 12 cherry tomatoes, cut into halves
2 stalks of green onions, chopped
1 tablespoon cilantro, chopped
Prepare the chicken by trimming any excess skin and fat from around the thighs. Squeeze the juice of the lime over the thighs and rinse with tap water. Drain and pat dry. Try to keep the skin in tact.
Season the thighs with 1 tablespoon of green seasoning, 1/2 tablespoon salt and black pepper. Cover and set aside to marinate for a few hours.
Prepare all your vegetables while the meat is marinating. If you are using fresh pigeon peas, boil it for at least 10 minutes, and drain. If you are using canned skip this step.
Heat a wide, heavy pan on medium to high heat on the stove top. Add the coconut or vegetable oil. Once the oil is hot, add the chicken thighs skin side down to sear.
Once the skin is crispy and brown, flip and do the same with the other side.
Remove from the oil and set aside on a plate.
Turn the heat to medium, add the onions and peppers. Sauté until the onions are just softened, then add the garlic. Cook the garlic for about 30 seconds. Then add the sazon spice packet and green onions.
Add the wine. Let the wine cook off before adding the rice, the peas and the tomatoes. Season with the rest of the green seasoning and salt.
Add the broth, nestle the thighs in the broth along with the habanero pepper. Turn the heat to low simmer and place a lid on the skillet.
Cook for 25-30 minutes, until the broth has evaporated and the rice is cooked.
Remove from the heat and add the cilantro. Fluff and serve hot.