Arroz con Pollo

Ingredients

• •1.5 lb boneless skinless chicken thighs
• •2 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp paprika
• •1 tsp salt
• •1 tsp black pepper
• •1 cup long-grain white rice
• •2 cups chicken broth
• •1 cup diced tomatoes
• •1 cup frozen peas
• •1 medium onion, chopped
• •2 cloves garlic, minced

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Season chicken thighs with cumin, paprika, salt, and pepper.
3. 3Brown the chicken on both sides, about 5 minutes per side, then remove from skillet.
4. 4In the same skillet, add onion and garlic, sauté until softened.
5. 5Stir in the rice, chicken broth, and diced tomatoes, bringing to a simmer.
6. 6Return chicken to the skillet, cover, and cook on low heat for 25 minutes.
7. 7Add frozen peas, cover, and cook for an additional 5 minutes.
8. 8Fluff the rice with a fork before serving.