Step 1

In a large ziplock bag, combine all seasonings and chicken drumsticks. Seal the bag and shake to coat the chicken with seasoning. Marinate for at least 30 minutes to an hour.

Step 2

In a heavy bottomed soup pot, sauté the chicken in the achiote oil, turning the chicken to brown on all sides. Add sofrito, diced onion, and garlic. Sauté for 5 minutes then add bell peppers, cilantro and a pinch of salt and pepper.

Step 3

Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies.

Step 4

Add broth and water and bring to a boil. Stir and lower to a simmer. Cook for 20-30 minutes on low, checking towards the end for flavor and to see if the rice is cooked through. If dry, add another 1/2 cup broth.

Step 5

If you want the rice at the bottom of your pot to be crispy, add a tbsp more of oil, turn the heat up to medium and cook for another 5-10 minutes (watching closely to make sure it doesn't burn).

Step 6

Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!