Arroz Con Pollo

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 10 ounces vigo brand yellow rice (should be vigo)
• 1 cup chicken broth
• 1 1/2 cups water
• 1 cup frozen baby peas
• 2 tablespoons chopped pimiento, drained
• adobo seasoning
• pepper

Recipe

• 1 season chicken thighs with adobo and pepper.
• 2 place olive oil in a large skillet with a tight fitting lid.
• 3 saute the chicken in oil until lightly brown on both sides.
• 4 remove chicken, add the onion and green peppers and saute until tender.
• 5 add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
• 6 add the chicken broth and water.
• 7 nestle the chicken pieces in the rice mix to partially cover the chicken.
• 8 cover the skillet tightly, and simmer for 20 to 25 minutes.
• 9 add the peas and pimientos and stir in gently.
• 10 cover, and simmer 5 minutes more.
• 11 the rice should be tender and the liquid mostly absorbed.
• 12 remove from the heat and let stand 5 minutes.
• 13 serve.