Asopao de Pollo

2 pounds boneless, skinless chicken thighs

½ teaspoon ground black pepper

1 serving light adobo seasoning (such as Goya ®)

3 tablespoons olive oil

1 green bell pepper, diced

1 red bell pepper, diced

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 ½ cups medium-grain rice

2 (14.5 ounce) cans diced tomatoes

6 cups low-sodium chicken broth

1 bay leaf

¼ teaspoon red pepper flakes, or to taste

1 cup frozen petite peas, thawed

1 cup sliced pimento-stuffed green olives

¼ cup chopped fresh cilantro

Season chicken thighs with black pepper and adobo seasoning.

Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.

Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.

Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.