1 (3-1/2 To 4 Lb.) Chicken , cut into 8 pieces
3 Teaspoons Spanish Adobo (Sazon) Seasoning, divided
3 Tablespoons Vegetable Oil, divided
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
3 Cloves Garlic, chopped
1/2 Cup Tomato Sauce
1/4 Cup Pimiento-Stuffed Green Olives, sliced
1 Teaspoon Mexican Oregano
2 Cups White Basmati Rice
3 Cups Chicken Stock
1 Cup Frozen Peas
Season chicken all over with 1 teaspoon Adobo Seasoning. Heat 1 tablespoon oil in large, heavy saucepan on medium heat, add chicken pieces, and cook until golden brown all over. Transfer to plate.
Place onion, bell pepper and garlic in food processor, and process until very finely chopped. Add remaining 2 tablespoons oil in saucepan, and reduce heat to medium. Add onion mixture, and cook, stirring, until onion is translucent and vegetables are all soft, about 10 minutes. Add tomato sauce, olives Oregano and remaining Adobo Seasoning and cook, stirring, for 2 minutes.
Add rice, and cook for 3 minutes, stirring, until rice is translucent around edges of grains. Add stock, and bring to a boil. Reduce heat to low to maintain a simmer. Return chicken to pan and cover pan. Simmer 20 minutes. Sprinkle peas into pan, replace lid and cook 10 minutes more, until rice is tender and all liquid has been absorbed.
Remove pan from heat, and let stand 5 minutes. Fluff with fork. Serve rice topped with chicken pieces.