Classic Arroz con Pollo

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.

3. 3

   In the same skillet, add the chopped onion and red bell pepper. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Add the minced garlic, paprika, and cumin to the skillet. Stir and cook for another minute until fragrant.

5. 5

   Add the rice to the skillet, stirring to coat it with the oil and spices.

6. 6

   Pour in the chicken broth and bring to a simmer.

7. 7

   Return the chicken thighs to the skillet, nestling them into the rice.

8. 8

   Cover the skillet and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.

9. 9

   Stir in the green peas and cook for an additional 5 minutes.

10. 10

    Adjust seasoning with salt and pepper to taste before serving.