Arroz Con Pollo

• 6 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 10 ounces vigo brand yellow rice (should be Vigo)
• 1 cup chicken broth
• 1 1/2 cups water
• 1 cup frozen baby peas
• 2 tablespoons chopped pimiento, drained
• adobo seasoning
• pepper

1. Season chicken thighs with Adobo and pepper.
2. Place olive oil in a large skillet with a tight fitting lid.
3. Saute the chicken in oil until lightly brown on both sides.
4. Remove chicken, add the onion and green peppers and saute until tender.
5. Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
6. Add the chicken broth and water.
7. Nestle the chicken pieces in the rice mix to partially cover the chicken.
8. Cover the skillet tightly, and simmer for 20 to 25 minutes.
9. Add the peas and pimientos and stir in gently.
10. Cover, and simmer 5 minutes more.
11. The rice should be tender and the liquid mostly absorbed.
12. Remove from the heat and let stand 5 minutes.
13. Serve.

chicken thighs, olive oil, onion, green pepper, yellow rice, chicken broth, water, frozen baby peas, pimiento, pepper

Taken from www.food.com/recipe/arroz-con-pollo-69627 (may not work)