Set the oven temp to 400 degrees. Begin heating canola oil in a large cast-iron skillet and seasoning your chicken with saźon. Pan sear skin side down for 4-6 minutes to crisp the skin. Turn and allow the chicken to cook another 3-5 minutes to sear the bottom. Remove and rest the partially cooked chicken in a shallow dish.

Turn off the heat and add to the pan, the rice, turmeric, salt, and sofrito. Stir well, scraping the flavors from the chicken.

Next, stir in the water then carefully place the chicken with the juices from the resting plate to the pan onto the rice. Do not submerge the meat in the liquid.

Loosely tent the skillet with aluminum foil and place in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes as needed to ensure the liquid is absorbed and the chicken crisps. Fluff the rice before serving.