Arroz con Pollo

• 4 pieces chicken thighs
• 2 cups long-grain rice
• 1 medium onion
• 2 cloves garlic
• 1 cup green peas
• 1 cup bell pepper
• 1 tablespoon cumin
• 4 cups chicken broth
• 1 tablespoon olive oil
• salt to taste salt
• pepper to taste black pepper

Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chicken thighs and brown them on both sides, about 5-7 minutes per side. Remove from pot and set aside.

2. 2

   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Stir in the cumin and chopped bell pepper, cooking for another 2-3 minutes until the bell pepper softens.

4. 4

   Add the rice to the pot, stirring to coat it with the mixture, then pour in the chicken broth. Season with salt and black pepper.

5. 5

   Place the browned chicken thighs back into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.

6. 6

   Five minutes before the cooking time is up, add the green peas to the pot and gently stir them into the rice.

7. 7

   Once cooked, remove from heat and let it sit covered for another 5 minutes before serving.

8. 8

   Fluff the rice with a fork, serve hot, and enjoy your Arroz con Pollo!