Brazilian Chicken and Rice Skillet (Galinhada)

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Stir in the uncooked rice, salt, and pepper. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.

Pour in the chicken broth and bring to a boil. Return the cooked chicken to the skillet.

Reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid during this time.

Stir in the frozen peas and corn. Cover again and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes before serving.