Make the Adobo seasoning by mixing: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper.

Add the chicken to a large bowl with 1 tablespoon olive oil and the adobo seasoning, toss to combine. Cover and marinate for 30 minutes.

Place a deep and large 10 inch skillet over mid high heat and add the remaining 1 tablespoon olive oil.

Once the oil is hot, add the chicken and season it with a little more salt and pepper. Cook until browned 4-5 minutes per side. Remove from the pan and transfer it to a plate.

In the same skillet add the garlic, minced jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add the remaining spices: cumin, coriander, garlic powder, oregano, salt and pepper. Stir and cook for 30 seconds.

After that add in the tomato sauce and broth and stir well to combine.

Bring the mixture to a simmer then stir in the rice and arrange the browned chicken on top.

Reduce the heat to low, cover the skillet with a lid and cook for 20-25 minutes.

Most of the liquid should be absorbed and the rice should be cooked.

Serve garnished with cilantro and a squeeze of fresh lime juice.