- 2 tablespoons olive oil, divided
- 1½ pounds boneless, skinless halal chicken thighs
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- black pepper, freshly ground
- 3 garlic cloves, minced
- ¼ cup green pepper, finely diced
- ¼ cup white onion, finely diced
- ¼ cup cilantro, finely diced
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1¼ cups water
- 1 cup white rice
- ⅔ cup frozen peas
- 1 jalapeño, diced (optional)
- ½ cup pitted green olives (optional) (The green olives may either be folded in during step 8 or sprinkled on top in step 9.)
Place the chicken in a large bowl, and add in the seasoning mixture and half the olive oil.
With gloved hands, toss the chicken in the mixture, cover, and allow to marinate for 30 minutes.
Place a large, deep skillet or pot over medium-high heat, and add the remaining olive oil. When the oil is hot, add the seasoned chicken, and cook until browned (about 4 to 5 minutes). Then flip and cook for an additional 4 to 5 minutes.
Remove from pan, and transfer to a plate.
In the same skillet, add in the garlic, green pepper, onion, cilantro, and jalapeño (if you are using it).
Sauté for 2 to 3 minutes, then add in the coriander, cumin, garlic powder, oregano, turmeric, salt, and pepper. This group of spices is also known as sazón seasoning. Stir to incorporate.
Add in the tomato sauce and water, stir well to combine, then bring to a simmer.
Fold in the rice and peas, making certain they are evenly distributed.
Add browned chicken on top.
Reduce heat to low, cover the skillet, and cook for 20 to 25 minutes.
Garnish with cilantro and a squeeze of fresh lime juice. Serve immediately.