Prep the vegetables

• Dice the red bell pepper, half the onion, and the carrots.
• Peel and mince the garlic cloves.

Season the chicken

• Season both sides of the chicken thighs with paprika, onion powder, garlic powder, and Goya Adobo seasoning.

Sear the chicken

• Heat a little olive oil in a large pan over medium heat.
• Sear the chicken thighs for about 4 minutes per side, until they develop a beautiful golden crust.
• Remove the chicken and set aside, leaving the flavorful bits in the pan.

Sauté the vegetables

• In the same pan, add the bell pepper, onion, carrots, and garlic.
• Add 2–3 tablespoons of butter and sauté for a few minutes, until fragrant.

Toast the rice

• Add 2 cups of rice and sauté it with the vegetables for another 1–2 minutes.

Add the broth

• Pour in 4 cups of chicken broth (or water) and stir in the chicken bouillon.
• Taste the liquid and add salt or more chicken bouillon if needed.

Nestle the chicken back in

• Nestle the chicken thighs back on top of the rice.
• Pour in any juices that collected on the plate.

Cook covered

• Cover and cook over medium-low heat until the rice is tender and the chicken is fully cooked (165°F internally).

Rest off the heat

• Turn off the heat and leave the pan covered before serving.

Finish and serve

• Finish with fresh cilantro and serve.