Step 1

Marinate the chicken with all marinade ingredients. Cover and marinate in the refrigerator for 2-4 hours. (Overnight marination is best for flavors)

Step 2

Heat 2 Tbsp olive oil in a heavy bottomed pot or dutch oven over medium high heat and sear the chicken to golden brown for 8-9 minutes both sides. Plate it out. Do not discard the marinade.

Step 3

In the same pan, add more oil if needed and sauté diced onion and bell peppers for 5 minutes. Add garlic and sauté for a minute. Season with salt and pepper. Add tomato sauce and reserved marinade and cook for a couple of minutes.

Step 4

Add rice and mix well. Toast it for 2-3 minutes.

Step 5

Add chicken stock along with olives and peas, mix well. Place chicken thighs with skin side up back into the rice mixture. Cook uncovered for 4-5 minutes until the liquid starts bubbling.

Step 6

Cover and cook for 25-35 minutes, or until rice is cooked. Time will vary depending on the type of rice and the bottom thickness of the pot. If you want crispy brown pagao, cook an additional 4-5 minutes, making sure the rice is crispy brown at the bottom but not burnt.

Step 7

Garnish with chopped cilantro and serve with lime wedges.