Arroz Con Pollo (Chicken With Rice)

• Chicken:
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/8 teaspoon Bijol seasoning
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
• 6 chicken thighs (about 2 pounds), skinned
• 4 garlic cloves, minced
• Rice:
• 2 cups uncooked Valencia rice or other short-grain rice
• 2 teaspoons olive oil, divided
• 2 1/2 cups fat-free, less-sodium chicken broth
• 3 tablespoons commercial sofrito (such as Goya)
• 1/2 teaspoon Bijol seasoning
• 1/2 teaspoon saffron threads (optional)
• 1/2 cup frozen petite green peas, thawed
• 1 (7-ounce) jar sliced pimiento, drained

1. To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.
2. To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.
3. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.
4. Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.

chicken, lemon juice, salt, oregano, bijol seasoning, chicken, chicken, garlic, rice, valencia rice, olive oil, chicken broth, commercial sofrito, bijol seasoning, saffron threads, frozen petite green peas, pimiento

Taken from www.myrecipes.com/recipe/arroz-con-pollo-chicken-with-rice (may not work)