6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, sliced into 1/2-inch long strips
4 tablespoons vegetable oil
1/2 cup 1/4” diced yellow onion
1/2 cup 1/4” diced green bell pepper
1/2 cup 1/2” diced red bell pepper
1 teaspoon chopped garlic
4 tablespoons chopped cilantro
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
4 tablespoons tomato sauce
10 Spanish green olives stuffed with pimientos
1/2 teaspoon kosher salt
2 cups extra long grain rice
1 cup water
1 1/2 cups chicken broth
1 1/2 teaspoons kosher salt
1/2 cup frozen green peas
1. Heat vegetable oil in 5-quart Dutch oven over medium high heat.
2. Add onion, green bell pepper, red bell pepper, garlic, cilantro, oregano, cumin, tomato sauce and green olives. Saute’ on medium heat 3 minutes.
3. Add chicken and ½ teaspoon salt. Saute’ 3 minutes.
4. Add rice. Stir to combine and saute’ 1 minute.
5. Add water, chicken broth and 1 ½ teaspoons salt. Stir. Bring up to a soft boil, uncovered, approximately 3 to 5 minutes. There should be soft bubbling in the center.
6. Stir well, cover and cook on low heat for 15 minutes.
7. Add frozen peas. Stir gently just to combine and cook 5 minutes.
8. Serve.
Yield: 6 to 8 servings.