Season chicken with vinegar, 1/2 teaspoon sazon seasoning, adobo, and garlic powder. Let sit for 10 minutes.

Heat a large deep heavy skillet over medium heat. Add 2 teaspoons olive oil when hot.

Add chicken and brown for 5 minutes on each side. Remove from skillet and set aside.

In a mini food processor, combine onion, cilantro, garlic, scallions, and bell pepper. Add the remaining olive oil to the skillet and sauté the onion mixture over medium-low heat until soft, about 3 minutes.

Add diced tomato and cook for another minute. Add rice, mix well, and cook for another minute.

Add water, chicken bouillon (ensure it dissolves completely), and the remaining sazon seasoning. Scrape up any browned bits from the bottom of the pot.

Taste for salt; it should taste salty enough to suit your preference. Add more salt if needed.

Add the chicken back into the skillet and nestle it into the rice. Bring to a boil, then reduce heat to low, cover, and simmer until most of the water has evaporated and the liquid is bubbling at the top of the rice line. Ensure the lid has a good seal to prevent steam from escaping.

Cook for 20 minutes without opening the lid. Turn off the heat and let it sit with the lid on for an additional 10 minutes. Fluff with a fork before serving.