Rice With Chicken Mom'S Way

• 6 bone chicken in thigh
• 2 tablespoons olive oil
• 2 tablespoons knorr chicken flavor bouillon
• 1 onion medium, chopped
• 2 red bell pepper, sliced
• 1 cup regular or converted rice
• 2 cloves garlic
• 1 cup green peas frozen, thawed
• 1/3 cup pimiento stuffed olives sliced
• 2 tablespoons ketchup
• 2 cups water

1. Heat 1 tablespoon oil 12-inch skillet over medium-high heat and cook chicken with 1 tablespoon Knorr(R) Chicken flavor Bouillon, turning once, 6 minutes. Remove chicken and set aside.
2. Add remaining oil to same skillet and cook red peppers and onion over medium heat, stirring occasionally, 5 minutes or until crisp-tender. Add rice and garlic and cook, stirring frequently, 2 minutes or until rice is golden. Add water, chicken and remaining Bouillon and bring to a boil over high heat. Reduce heat to medium-low and simmer covered 20 minutes. Remove chicken and set aside. Cook rice an additional 10 minutes or until rice is tender.
3. Meanwhile, shred chicken and discard bones. Stir chicken, peas, olives and ketchup into skillet. Cook covered 5 minutes or until liquid is absorbed. Garnish, if desired, with chopped fresh cilantro.

chicken, olive oil, knorr chicken, onion, red bell pepper, regular, garlic, green peas, pimiento stuffed olives, ketchup, water

Taken from www.yummly.com/recipe/Rice-with-chicken-mom_s-way-304126 (may not work)