Wash chicken thighs, for faster cooking make a ½ " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)
Rub both sides with generous amount of the adobo spice blend. Or your favorite spice mix
Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
Preheat Oven to 350 degrees F
Meanwhile place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
Wipe pan with paper towel or napkin to remove any burns from pan.
Add about 2 Tablespoons oil or more followed by onions, bell pepper , garlic , bay leaf, cilantro and cumin. Sauté until soft but not golden, about 2-3 minutes. Then add tomato Sauce and rice. Stir for another minute
Next add all the remaining ingredients, Chicken stock, pigeon peas, paprika, white pepper ,olives, salt and Sazon/ or bouillon .Add chicken, bring to a boil.
Place in the oven in pre heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked.
Remove let it cool and serve.