Set out a large bowl. Add the flour and 1 1/2 tablespoons Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. (About 10 minutes total.) Then remove the chicken and set aside.
Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining 1 1/2 tablespoons Sazon Completa. Stir and sauté the rice for 2 more minutes.
Stir in the chicken broth and tomato paste. Place the chicken pieces on top of the rice. Cover the pan with a heavy lid and bring to a boil.
Once the broth is boiling, turn the heat down to medium-low and continue simmering for 20-23 minutes, until the rice is tender. (Keep the pot covered.) Fluff the rice and stir in the chopped cilantro.
Sazon Completa: If you can't find this spice blend in the international aisle of your local grocery store, look for "Cuban Seasoning" in the spice aisle. Add salt if needed.You can also make Sazon Completa from pantry staples.Sazon Completa Recipe (Makes 3 tablespoons)
2 tsp salt
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried cilantro
1/2 tsp ground coriander
1/2 tsp ground annatto (or tumeric)
Additional Cooking Notes:Mushy Rice - Sometimes the rice on the top of the pot remains slightly firm, while the rice underneath softens. When you check the rice after 20 minutes, make sure to dig down a little. Turn off the heat when the rice on the bottom in perfectly cooked. If you let the rice cook too long, and it will turn mushy. When you fluff the rice, the crunchier bits will mix in and soften.
Cooking Large Chicken Pieces - If you are worried about larger chicken pieces (like breasts) cooking all the way through, make sure to brown the chicken the full 10 minutes, before adding the other ingredients. Then once the rice has simmered for 20 minutes, turn off the heat and let the pan sit covered for another 10 minutes before opening.