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Ingredients
  • 1 cup fresh cilantro leaves and stems, chopped
  • 1 onion, chopped (1 cup)
  • 1 Cubanelle pepper, stemmed, seeded, and chopped (¾ cup)
  • 5 garlic cloves, chopped coarse
  • 1 teaspoon ground cumin
  • ½ cup mayonnaise
  • 3 ½ tablespoons lemon juice (2 lemons), plus lemon wedges for serving
  • Salt and pepper
  • 6 (5- to 7-ounce) bone in chicken thighs, trimmed
  • 1 tablespoon vegetable oil
  • 2 cups medium-grain rice, rinsed
  • 1 tablespoon Goya Sazón with Coriander and Annatto
  • 2 ½ cups chicken broth
  • ¼ cup pimento-stuffed green olives, halved
  • 2 tablespoons capers, rinsed
  • 2 bay leaves
  • ½ cup frozen peas, thawed (optional)
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