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1
1 Rinse, dry and cut the chicken into pieces.
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2
2 In a large saucepan heat the oil then add the chopped onion and peppers and saute (uncovered) over medium-low heat until the onions become soft and translucent. Add the cumin, coriander and oregano and cook for another couple of minutes
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3
3 Stir in the chicken pieces and garlic, stirring well to cover the pieces with the seasoned vegetable mixture. Cook for 3 minutes to give them a little color.
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4
4 Drain the tomatoes, reserving the juice, and add the tomatoes to the pan. Salt the tomatoes to draw out some of the moisture and render a sauce.
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5
5 Add enough chicken broth to the tomato juice to make about 1.25 cups, set aside.
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6
6 Stir the raw rice into the pan, mixing well to incorporate evenly. Add the liquid to the pan, stir well to blend evenly, and continue to cook (over higher heat) until the liquid comes to a boil. Reduce the heat and simmer for 15 minutes. Sprinkle the completed arroz con pollo with the defrosted peas, or alternatively with cheddar or jack cheese, cilantro, sour cream or whatever else suits your fancy.
