Steam-Baked Arroz con Pollo (Puerto Rican-Style Rice with Chicken)

In a medium bowl, season each side of the chicken with salt and pepper. Add 1 teaspoon of the onion powder, 1 teaspoon of the garlic powder, the paprika, and the chili powder. Use your hands to mix well, making sure to season the chicken under the skin.

Cover, transfer to the refrigerator, and marinate for at least 1 hour or up to overnight.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until browned, 2 to 3 minutes per side. Transfer to a plate. Browning on the stovetop will give the chicken a head start in cooking and prevent overcooking the rice in the oven.

Combine the chicken stock, rice, wine, garlic, Sazón, adobo seasoning, remaining onion powder, remaining garlic powder, and 1 teaspoon pepper in a 9- by 13-inch sheet pan. Nestle the chicken into the rice mixture, making sure that no rice is under the chicken.

Place the sheet pan on the middle rack of the oven and cook for 1 hour and 20 minutes.

Carefully remove the pan from the oven and add the pigeon peas and olives. Cover pan with foil. Return to the oven and continue to cook until the rice is cooked through, 10 minutes.

Remove the sheet pan from the oven. Let rest, still covered, for 5 minutes. Remove the foil and fluff the rice, stirring the peas and olives into the dish. Serve.