Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 packet sazon seasoning (with achiote) – (about 1.5 ounces, 42g)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 ½ cups long-grain rice (300g)
  • 3 cups chicken broth (720 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • ½ cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Sear chicken until browned on all sides. Remove chicken and set aside.
  2. Add onion, garlic, and bell pepper to the skillet. Sauté until softened, about 5 minutes.
  3. Stir in sazon seasoning, oregano, cumin, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add rice, chicken broth, and diced tomatoes to the skillet. Bring to a boil.
  5. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through and chicken is cooked to an internal temperature of 165°F (74°C).
  6. Stir in frozen peas and cook for 2-3 minutes, until heated through.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.