Spicy Red Rice with Chicken and Vegetables

• 3 tablespoons olive oil
• 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
• 3 large red bell peppers, seeded, cut into 3/4-inch pieces
• 1 large onion, cup into 3/4-inch pieces
• 8 large garlic cloves, chopped
• 1 tablespoons dried oregano
• 1 tablespoon paprika
• 3/4 to 1 teaspoon cayenne pepper
• 1 1/2 cups long-grain white rice
• 2 cups (or more) canned low-salt chicken broth
• 2/3 cup tomato sauce
• 1 1/2 cups frozen peas, thawed

1. Heat oil in heavy large pot over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken, bell peppers, onion, garlic and oregano to pot.
4. Saute 5 minutes.
5. Mix in paprika and cayenne pepper.
6. Add rice and stir to coat.
7. Mix in 2 cups broth and tomato sauce.
8. Bring to boil.
9. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
10. Mix peas into chicken and rice.
11. Cook until peas are heated through, about 2 minutes longer.
12. Season to taste with salt and pepper and serve.

olive oil, chicken thighs, red bell peppers, onion, garlic, oregano, paprika, cayenne pepper, longgrain white rice, chicken broth, tomato sauce, frozen peas

Taken from www.epicurious.com/recipes/food/views/spicy-red-rice-with-chicken-and-vegetables-4285 (may not work)