Peruvian Chicken and Rice Skillet (Arroz con Pollo Inspired)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the 1 pound of chicken thigh pieces to the skillet and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.

Reduce heat to medium. Add the 1 medium chopped onion to the skillet and cook for 3-5 minutes, until softened. Add the 2 minced garlic cloves, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric powder, cooking for 1 minute more until fragrant.

Stir in the 1 cup rinsed long-grain white rice, ensuring it is well coated with the spices and onion mixture. Cook for 1-2 minutes, stirring constantly.

Pour in the 2 cups of chicken broth, then return the cooked chicken to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the 1/2 cup frozen peas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and let stand for 5 minutes off the heat to allow the flavors to meld and the peas to warm through.

Fluff the rice with a fork before serving warm.