Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.

Ingredients

• 5 tablespoons olive oil, divided
• 2 pounds skinless, boneless chicken thighs
• 1 teaspoon adobo seasoning
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 red bell peppers, thinly sliced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 4 cups chicken stock or low-sodium chicken broth
• 2 (14.5-ounce) cans diced tomatoes
• 2 cups water
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups medium-grain rice
• 1/2 teaspoon kosher salt, plus more to taste
• 1 cup frozen peas, thawed
• 1 cup small pimiento-stuffed olives
• 1/4 cup cilantro, chopped

Directions

1. In a large, enameled cast-iron Dutch oven or heavy pot, heat 3 tablespoons of the olive oil. Season the chicken with the adobo and black pepper. Brown the chicken in 3 batches over moderately high heat, 6 to 8 minutes per batch, turning each halfway through. Transfer the browned chicken thighs to a plate.
2. In the pot, heat the remaining 2 tablespoons of olive oil. Add the bell peppers, onion, and garlic to the pot, and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the tomato paste and cook until it turns brick red, about 1 minute. Add the chicken stock, tomatoes and their juice, 2 cups water, bay leaf, and crushed red pepper. Bring to a simmer.
3. Return the chicken to the pot, stir in the rice, and cook, covered, over moderately low heat until the rice is tender, about 20 minutes. Season with salt and black pepper. Stir in the peas and olives, and let stand until heated through, about 1 minute. Sprinkle with cilantro before serving.