Arroz con pollo

Cut the onion, cubanelle and green pepper into food processor sized chunks; halve the garlic.

Add the aji dulce peppers, culantro and cilantro.

Process to a chunky paste, scraping down the sides; freeze the surplus in ice cube trays.

Skin the chicken thighs and drumsticks.

Lightly salt the chicken and let it sit at room temperature at least 30 minutes.

Heat a quarter cup of neutral oil in a preheated Dutch oven and sear the chicken in batches until lightly golden brown and a fond forms.

Add the diced onion and a third of a cup of sofrito and scrape the fond off the bottom as they release moisture.

Toast the sazon, chicken bouillon cube, dried oregano and chopped pimentos briefly, about 30 seconds.

Add the green olives and the washed rice, toast about 30 seconds.

Add the tomato sauce and three to three and a half cups of water.

Return the chicken with its juices and add a bay leaf, stir to distribute.

Wrap the lid in aluminum foil to make it steam tight, bring back to a simmer and lock it down.

Cook the rice to about 80 percent doneness, usually 10 to 12 minutes.

Stir gently, test the rice, add a splash of water if dry, shut back down and cook 5 to 10 minutes more.

Season to taste with kosher salt and freshly ground black pepper once the rice is cooked but slightly toothsome.

Serve on a platter with lime slices, garnished with big cilantro leaves.