In a small bowl, combine kosher salt, granulated garlic, ground cumin, granulated onion, paprika, black pepper, turmeric, and dried oregano. Mix these spices until well blended.

Finely dice the Spanish onion, red bell pepper, and poblano pepper, then mince the garlic.

In a large pot or Dutch oven, heat olive oil and a drizzle of chili oil over medium-high heat for 2-3 minutes.

Season the chicken thighs with Adobo seasoning and place them skin-side down in the pot, sautéing for 5-7 minutes until golden brown.

Add the sofrito mixture into the pot and sauté for 4-5 minutes until softened.

Stir in the rice, then pour in chicken stock and beer; nestle the chicken back into the pot.

Cover and reduce heat to low, simmer for 10-15 minutes until liquid is nearly absorbed.

Stir in frozen sweet peas and cook for an additional 5 minutes.

Mix in Spanish olives with pimento, garnish with cilantro and serve with lime wedges.