Preheat the oven to 350°F / 175°C. Season 900g of chicken thighs with 1½ teaspoons of salt, 2 tablespoons of adobo seasoning, and a third of the 1½ teaspoons of sazón seasoning.
Heat 2 tablespoons of canola oil in a 12in / 30cm cast-iron skillet. Sear the chicken for about 3 minutes per side. Set it aside and wipe out the excess fat.
Sauté ½ medium diced onion, 1 large diced bell pepper, 2 teaspoons of minced garlic, 2 tablespoons of chopped cilantro, 1 teaspoon of ground cumin, and 2 small bay leaves until soft.
Stir in 2 cups of long-grain rice and ½ cup of tomato sauce. Add 4 cups of chicken broth, 1 cup of pitted green olives, 1 teaspoon of ground white pepper, the remaining sazón, and 440g of canned pigeon peas, drained.
Season with salt and bring to a boil. Nestle in the chicken and bake uncovered for 30-35 minutes, until the rice is tender and the chicken reaches 165°F / 74°C.
