Arroz con Pollo

Instructions

1. 1

   Season the chicken thighs with salt, pepper, and cumin. Brown in olive oil in a large deep skillet or Dutch oven over medium-high heat, 4 minutes per side. Move to a plate.

2. 2

   Add the diced onion and pepper and cook 4 minutes. Add garlic and the rice and stir 2 minutes until the rice is lightly toasted.

3. 3

   Stir in the broth and tomato sauce and bring to a boil.

4. 4

   Nestle the chicken back in, cover, and simmer on low 20 minutes until the rice is tender and the chicken is cooked through.

5. 5

   Scatter the peas on top, cover for 3 more minutes, then fluff and serve.