Categories: Poultry- Chicken

Ingredients

• 1 Tbsp. olive oil, divided use
• 1 lb. bone-in chicken breasts, skin removed
• Salt and ground black pepper
• 1/2 medium red bell pepper, sliced
• 3 medium garlic cloves, crushed
• 1/2 cup chicken broth
• 1/2 tsp. saffron strands OR Bijol seasoning
• 1/4 cup dry sherry
• 4 plum tomatoes, diced
• 1/2 cup frozen petite peas

Directions

1. Heat 1/2 Tbsp. oil in a skillet over medium-high heat. Cut chicken into small pieces and brown on both sides, about 2 minutes per side. Remove chicken and season with salt and pepper.
2. Add remaining oil to skillet and sauté onions, red bell pepper and garlic without browning, 5 minutes.
3. Place rice in a strainer and rise under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken broth and saffron. Bring to a simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and cook 2 minutes. Taste for seasoning and add more salt and pepper, if desired.

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