Cuban Chicken and Yellow Rice

By Merichef342

Ingredients

• 2 tablespoons olive oil
• 4 boned chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 1/2 cups hot water
• 1 whole garlic cloves
• 10 ounces yellow rice
• 1/2 pound green peas, frozen
• 2 whole roasted red peppers, jarred

Preparation

Step 1

1. Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and black pepper, and reserve.

2. Pour water into the skillet, add garlic, and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes.

3. Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.

4. Taste for salt and pepper, adjust as needed, and serve.