Ingredients

• 6 large skinless chicken thighs (about 2 pounds)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups white rice
• 5 cups chicken broth
• 1 teaspoon dried oregano
• 2 packets Sazon seasoning mix
• 1 can (15 ounces) pigeon peas, drained, rinsed
• 1 jar (4 ounces) diced pimiento, drained or 1 cup pimento stuffed olives
• ½ cup fresh chopped cilantro leaves

Preparation

1. Season chicken with ½ teaspoon salt and ⅛ teaspoon pepper. Coat with flour. In heavy pot, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, about 3 minutes per side. Add additional tablespoon oil as needed. Remove the chicken to a plate and set aside to cool; once cool shred and set aside
2. Reduce heat to medium. Add onion; cook, stirring occasionally, until softened, 5 minutes. Add garlic; cook 1 minute. Stir in rice to coat with oil.
3. Add chicken, broth, remaining salt and pepper, the oregano and Sazon seasoning; simmer, covered, 20 minutes.
4. Stir in pigeon peas and pimiento; simmer 10 minutes.
5. Serve directly from pot, if desired. Garnish with cilantro.

Makes: 6 servings