Speedy Peruvian-Style Chicken and Rice Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1 pound of chicken thigh pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the 1 medium diced red onion to the same skillet and cook until softened, about 3-4 minutes. Stir in the 2 cloves of minced garlic and cook for 1 minute more until fragrant.

Add the 1 cup of uncooked long-grain white rice, 0.5 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Stir well to coat the rice and toast for 2 minutes.

Pour in the 1.5 cups of chicken broth. Bring to a boil, then reduce heat to low, cover the skillet, and simmer for 15 minutes.

After 15 minutes, stir in the cooked chicken and 0.5 cup of frozen peas. Cover again and continue to cook for another 5 minutes, or until the liquid is absorbed and the rice is tender.

Remove the skillet from heat and let it rest, covered, for 5 minutes.

Fluff the rice with a fork, stir in the 0.25 cup of fresh chopped cilantro, and serve immediately.