Brown Arroz con Pollo

In (belated) honor of Cinco de Mayo, here is my latest installment in my series of jambalaya-like recipes. As I've written before in my entries for brown rice jambalaya and biryani, it is crucial to get the right liquid-to-rice ratio, and the perfect amount of seasoning. After a few tweaks, this one is right where I want it: rich and chicken-y with a ton of flavor from my old favorite, Adobo seasoning.

2 lb chicken thighs, cut into bite sized pieces, marinated in 2 t Adobo seasoning
2 onions, chopped
1 lb bell peppers, chopped
7 cloves garlic, minced
1 T adobo seasoning
1 t cumin
1 t oregano
1 t coriander (optional)
1/2 t smoked paprika
1/2 t red pepper flakes
2 bay leaves
1 15 oz can diced tomatoes
3 T lemon juice
2 cups low-sodium chicken broth
2 cups brown rice
1 lb frozen peas
1/2 cup sliced green olives (optional)
chopped cilantro (optional)

In a dutch oven, brown chicken, then set aside. Saute vegetables, then add remaining ingredients except frozen peas, olives, and cilantro and bring to a simmer. Cover and reduce heat to very low. Cook for 1 hour, and taste to ensure rice is almost cooked through. Remove from heat and allow to steam, covered, for 10 minutes. Stir in frozen peas (they'll defrost instantly), olives and cilantro, if using.