Classic Peruvian Arroz con Pollo

Season the chicken pieces with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

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

Stir in the rinsed long-grain rice, chicken broth, and finely chopped fresh cilantro. Bring the mixture to a boil.

Return the browned chicken to the skillet. Reduce the heat to low, cover, and simmer for 15 minutes.

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

Fluff the rice with a fork and serve hot.