Arroz Con Pollo - cooking recipe

Ingredients

1 tsp olive oil
1 None onion, chopped
1 clove garlic, crushed
1 lb boneless skinless chicken thighs, cubed
1 tsp ground cumin
1 tsp paprika
3/4 cup long-grain white rice
1 can (14 oz) diced tomatoes
1 cup chicken stock or white wine
1 jar (12 oz) roasted pepper, drained and coarsely chopped
3/4 cup frozen peas
1/4 cup pitted black olives
None None Chopped parsley, to serve

Preparation

Heat oil in a large saucepan on high heat. Saute onion and garlic 1-2 mins, until tender.
Add chicken and cook 1-2 mins, stirring occasionally, until browned all over.
Stir in cumin and paprika. Cook 1 min, until aromatic. Mix in rice, tomatoes and stock.
Bring to a boil. Reduce heat to low; simmer, covered, 10-15 mins. Add pepper, peas and olives 2-3 mins before end of cooking time. Sprinkle with parsley to serve.