Goya's Arroz con Pollo

Pat the chicken pieces dry with paper towels and generously season with adobo. (5 minutes)

Heat olive oil in a large, heavy-bottomed pot or Dutch oven (caldero) over medium heat. Brown the chicken in batches, ensuring not to overcrowd the pot, until golden brown on all sides. Set aside. (7-10 minutes per batch)

Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté until softened and fragrant. (5 minutes)

Stir in the rice, chicken bouillon, and Sazón with Azafran. Cook, stirring constantly to coat the rice evenly with the mixture, until lightly toasted. (1 minute)

Pour in the water and bring to a rolling boil. Gently nestle the browned chicken pieces (skin-side up) and alcaparrado into the rice mixture. (2 minutes)

Cover the pot tightly, reduce the heat to low, and simmer gently until the water is absorbed, the rice is tender, and the chicken is cooked through. (25 minutes)

Remove from heat and let the dish rest, covered, for 10 minutes to allow the flavors to meld. (10 minutes)

Fluff the rice with a fork and garnish with pimiento strips and thawed peas before serving. (2 minutes)