For the Chicken:

• 2 tablespoons olive oil, divided
• 1 ½ pounds boneless, skinless chicken thighs

For the Adobo Seasoning:

• 1 teaspoon cumin
• ¾ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon coriander
• ½ teaspoon salt
• Freshly ground black pepper, to taste

For the Sofrito & Rice:

• 3 cloves garlic, minced
• ¼ cup finely diced green pepper
• ¼ cup finely diced white onion
• ¼ cup finely diced cilantro
• Optional: 1 jalapeño, diced
• ¼ teaspoon ground coriander
• ¼ teaspoon cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup tomato sauce
• 1 ¼ cups water
• 1 cup basmati white rice
• ⅔ cup frozen peas
• Optional: ½ cup pitted green olives