Cooking on the Fly, Chicken and Rice One Pot Meal

• 1 lb chicken meat, cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 1 tablespoon Sazon Goya seasoning (whatever the little packet is)
• 12 medium green bell pepper, roughly chopped
• 12 medium red bell pepper, large dice
• 1 medium onion, large dice
• 12 cup celery, large dice
• 2 cups zucchini, large dice (about 1 medium or large)
• 2 garlic cloves, chopped
• 1 -2 teaspoon fresh thyme
• 1 12 cups canned tomatoes, un-drained roughly chopped
• 1 (14 ounce) can pigeon peas, drained (gandules)
• 4 cups chicken broth (about 2 cans)
• 1 tablespoon red wine vinegar
• 2 cups long grain rice (such as Uncle Ben's)

1. Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
2. Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes).
3. Sautee vegetables and garlic about 3-4 minutes until they begin to wilt.
4. Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
5. Bring to a boil, stir and reduce heat to a simmer.
6. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking.
7. Allow to rest with the lid on about 5 minutes before serving.
8. Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!

chicken meat, olive oil, sazon, green bell pepper, red bell pepper, onion, celery, zucchini, garlic, thyme, tomatoes, pigeon peas, chicken broth, red wine vinegar, long grain rice

Taken from www.food.com/recipe/cooking-on-the-fly-chicken-and-rice-one-pot-meal-319213 (may not work)