-
Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
-
Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
-
Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
-
Add the cilantro and thyme to the pot, then bring the mixture to a boil.
-
Add the rice and stir, then reduce the heat to medium-low and cover the pot.
-
Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
-
Once the corn is cooked, add the peas and stir to combine.
-
Serve the asopao nice and hot!