Heat the oil in a large, heavy-bottom pan over medium-high heat until it shimmers.

While the oil is heating, dry off the chicken thighs with a paper towel and sprinkle with 3 packets of Sazon Goya.

Place the seasoned chicken in the pan with the hot oil and brown well on all sides, about 2-3 minutes per side. Refrain from crowding the pan and sear in batches if needed.

Remove the chicken from the pan, place it on a large, clean plate, and cover it with aluminum foil.

Add the red onion and minced garlic to the hot pan and saute for 1-2 minutes or until softened and fragrant.

Add the last Sazon Goya packet, Rotel, salsa, manzanilla olives, and frozen peas, and stir well.

Gradually stir in the chicken stock or water, cover, and bring everything to a boil over medium heat.

Once boiling, reduce heat to medium-low, stir in the rice, and add the chicken again.

Cook for 15-20 minutes, covered, stirring occasionally so that the rice doesn't stick to the bottom of the pan, or until the rice is cooked through and the chicken is cooked to 165 degrees Fahrenheit internally.

Serve hot, garnished with fresh cilantro, optional.