Arroz con Pollo (Chicken with Rice)

Ingredients

• 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

Preparation

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.