Combine Mazola® Corn Oil, adobo, paprika, garlic powder, oregano, black pepper, and salt in a large mixing bowl. Once combined, add mixture to a large resealable bag with your chicken legs and thighs.
Marinade chicken for 2 hours.
Chicken
Bring a pot to medium heat and sauté the chicken for 10 minutes or until golden brown.
Next, add 2 tablespoons of sofrito, capers, red peppers, another teaspoon of the same spices plus 1 teaspoon of sazon and a bit of chicken broth.
Cook and simmer for 10 minutes.
Next, add 2 cups of white rice followed by 3 cups of unsalted chicken broth. Bring to a boil and add cilantro and coriander.
Cook until the broth evaporates, which should take about 5-7 minutes. Once evaporated, cover the pot and lower the heat. Steam for an additional 12 minutes.
Remove lid from the pot and mix the rice until it’s fluffy.