Place chicken thighs in a large bowl, then drizzle in about 2 tablespoon of vegetable oil, 1 packet of sazon, and a generous teaspoon of both kosher salt and freshly cracked black pepper.

Use clean hands to thoroughly cover the chicken thighs with the oil and seasoning mixture. Cover the bowl with plastic wrap and marinate the chicken for 30 minutes to overnight. Or you can skip marinating and immediately being cooking.

Add the remaining vegetable oil to a deep 10 inch cast iron skillet and place over medium-high heat. (If you do not have a skillet, a large pot or small Dutch oven will also work well!) Once the oil is shimmering hot, place the chicken in skin side down and cook until browned, about 4 to 5 minutes. then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.

In the same skillet, add in your sofrito and tomato paste. Saute for 2-3 minutes, then add in another packet of sazon.

Stir in the chicken broth, bring to a simmer then fold in the rice and peas/beans, making sure everything is evenly distributed. Lay the browned chicken on top.

Reduce the heat to low, cover the skillet with your lid or foil and cook for 45 minutes to one hour.

After 45 minutes, check the rice for doneness. Once the rice is cooked through and the liquid is absorbed, serve immediately with wedges of lime.

Keep in an airtight container in the fridge for 4-5 days.