To make adobo marinade, combine all the ingredients with ½ tsp salt in a large bowl. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate for 3 hours or overnight. Drain chicken, discarding the marinade.
To make sofrito, process all ingredients in a food processor until smooth. Set aside.
Combine 1 tsp each oregano and cumin, 2 tsp paprika, pepper, and onion, garlic and chilli powders in a large bowl. Add chicken and rub mixture into the meat.
Heat oil in a large, heavy-based pan over high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a plate. Add onion, garlic, capsicum and the chorizo, and cook for 3 minutes or until softened. Add sofrito. Cook, stirring, for a further 5 minutes or until slightly reduced. Add the remaining 1 tsp oregano and 2 tsp cumin and paprika, then the bay leaves and olives. Cook, stirring, for 3 minutes. Stir in tomatoes, stock and rice, then return chicken and bring to the boil. Reduce heat to low, cover tightly and cook for 25 minutes or until chicken is cooked through and rice is tender. Remove pan from heat and stand, covered, for 10 minutes. Serve with coriander and lime wedges.
As seen in Feast magazine, Issue 7, pg148.
Photography by John Laurie.