Arroz con Pollo

Season chicken with salt and pepper. Heat 1 tsp oil in large skillet, add chicken and cook until browned. Transfer chicken to plate.

Add remaining 1 tsp of oil and saute peppers, onion and garlic, cook until tender.

Add rice, stirring frequently, cook for about a minute. Add tomatoes, saffron, broth and chicken.

Bring to a boil and reduce heat. Simmer, covered until the liquid is absorbed and chicken is cooked through. About 20 minutes.

Stir in peas, cook until heated through.