1. Add the saffron to the chicken broth, and let steep while the rest of the prep goes on.
  2. Season the thighs thoroughly with salt and pepper
  3. Over medium high heat in a large skillet sear on the non-skin side for 4 minutes
  4. Flip, and sear skin side for 4 more minutes
  5. Flip and sear on non-skin side for 4 more minutes (removing early if chicken is small)
  6. Remove chicken from pan, and aside
  7. Reduce heat to medium, and sweat the onions for 4-6 minutes
  8. Add the garlic cloves, sazon completa, and rice to the onions, and cook for 1-2 more minutes till rice browns a bit, and raw edge is cooked off the garlic
  9. Add the salsa, and saffron chicken broth, and peas to the pan, scrape off browned chicken and onion bits, and bring to a rapid boil over high heat.
  10. Reduce heat to low, and simmer covered for 17 minutes.
  11. Remove the lid for one moment, and check a bit of the rice (hopefully it's done).
  12. Let sit covered an additional 10 minutes.


There was a bit too much oil. Only use enough to barely cover the bottom of the pan when cooking the chicken There may have been a touch too much salt.