A classic dish in Latin American cuisine, Arroz Con Pollo's method of preparation and unique flavor components have many versions, each boasting its own distinct character. This recipe has been crafted by Von Diaz, a noted food historian and cookbook author, to deliver the optimal balance of flavorful chicken and perfectly cooked rice.

In this dish, the key to intense flavor is a liberal application of both adobo and sazón seasonings that deeply infuse the chicken. Ground annatto adds a bright yellow color, while a sofrito-based broth cooked in a Dutch oven brings out complex flavors from added peas and pimento-stuffed olives, offering a trace of brininess that completes the dish.

It's best to use medium-grain rice, falling between the soft, moisture-absorbing characteristics of short-grain rice and the dry texture of long-grain rice, for this recipe. Rice types like Bomba, Valencia, and Calasparra yield superb results. While your Dutch oven is covered during the cooking process, remember to effectively monitor the rice's liquid level and doneness – the line between perfect rice and overcooked rice is razor thin.

Chicken thighs, boneless and skinless, make for a good substitution in this recipe. However, refrain from using chicken breasts as they can turn out to be tough and dry. Should you be unable to source ground annatto, use annatto paste, which should be incorporated when adding the tomato paste into the concoction.

To boost the flavors further, marinate the chicken in the adobo and sazón seasonings, leaving it to immerse overnight. For storage, this dish can be safely refrigerated in an airtight container for up to three days.

This version of Arroz Con Pollo calls for chicken drumsticks and/or thighs with the skin on, adobo seasoning, sazón seasoning without annatto, kosher salt, olive oil, lower-sodium chicken broth, yellow onion, red bell pepper, garlic, tomato paste, medium-grain white rice, pimiento-stuffed olives, cilantro leaves, ground annatto, black pepper, bay leaves, frozen peas, and garnishings like hot sauce, lime wedges, avocado slices, and tomato slices.

The cooking process involves coating the chicken in seasonings using a bag-shake method, browning the chicken pieces in a Dutch oven, cooking the veggies and broth mixture, adding the rice and chicken and allowing it to simmer, and topping it off with peas before letting it stand for a while. The dish is then served hot, garnished, and ready to amaze your taste buds.