Budget Arroz Con Pollo

• 1 teaspoon vegetable oil
• 6 small chicken thighs, skin and fat removed (1 1/2 lbs)
• 1/4 teaspoon ground black pepper
• 1 1/3 teaspoons salt
• 1 medium onion, finely chopped
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 lemon
• 1 1/2 cups long grain white rice
• 1 garlic clove, minced
• 1/8 teaspoon cayenne pepper
• 14 1/2 ounces chicken broth
• 1 1/4 cups water
• 10 ounces frozen peas
• 1/3 cup pimento stuffed olive, drained and chopped

1. In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
2. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Cut lemon into wedges for garnish.
3. Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
4. Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.

vegetable oil, chicken, ground black pepper, salt, onion, green bell pepper, lemon, long grain white rice, garlic, cayenne pepper, chicken broth, water, frozen peas, pimento stuffed olive

Taken from www.food.com/recipe/budget-arroz-con-pollo-263491 (may not work)