Budget Arroz Con Pollo - cooking recipe

Ingredients

1 teaspoon vegetable oil
6 small chicken thighs, skin and fat removed (1 1/2 lbs)
1/4 teaspoon ground black pepper
1 1/3 teaspoons salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1 lemon
1 1/2 cups long grain white rice
1 garlic clove, minced
1/8 teaspoon cayenne pepper
14 1/2 ounces chicken broth
1 1/4 cups water
10 ounces frozen peas
1/3 cup pimento stuffed olive, drained and chopped

Preparation

In a nonstick 12\" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
Meanwhile use a vegetable peeler to remove a 3\" strip of peel from the lemon. Cut lemon into wedges for garnish.
Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.