Wash chicken thighs. For faster cooking, make a ½" slit into the meat on either side of the thigh and pat them dry with a paper towel—season with salt (about 1½ teaspoons).
Rub both sides with a generous amount of the adobo seasoning or your favorite spice mixture.
Place chicken (skin-side up) in a skillet, Dutch oven, or oven-safe pan for about 3 minutes. Flip and sear for another 3 minutes, being careful not to burn it. Remove from the pan and set aside.
Preheat the oven to 350℉ (175℃).
Meanwhile, cover the rice with cold water in a large bowl. Wash the grains with your hands, tip the water out, and repeat twice or until the water runs clear.
Wipe out the pan in which the chicken was seared with a paper towel or napkin to remove any burns from the pan.
Add a tablespoon or two of oil, followed by onions, bell pepper, garlic, bay leaf, cilantro, and cumin. Sauté until soft but not browned, 2-3 minutes. Then add tomato sauce and rice. Stir for another minute to coat the rice.
Next, add the remaining ingredients: chicken stock, pigeon peas, paprika, white pepper, olives, salt, and sazon or bouillon. Add the chicken and bring to a boil.
Place uncovered in the preheated oven. Cook for 30-35 minutes or until chicken is fully cooked.
Remove, let it cool, and serve.