Classic Arroz Con Pollo

A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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.