1. Season chicken pieces with salt and pepper. 2. Brown chicken in an extra large frypan (with a tight-fitting lid) on all sides; remove to a plate. 3. In the same frypan, Saute onion, garlic and chopped celery (if using). 4. Stir in rice; cook and stir for 1 minute. 5. Add in diced tomatoes (with juice) chicken broth, capers and cayenne pepper; mix to combine. 6. Place and press the browned chicken down into the liquid. 7. Cover the pan with lid. 8. Bring to a slow simmer; reduce heat to very low. 9. Cook until rice is tender (about 30-40 minutes). 10. Add/stir in the olives and peas with a wooden spoon. 11. Arrange the roasted pepper strips on top of the rice. 12. Cover pan again for about 3-5 minutes, or until peas are hot. 13. DELICIOUS! ---------------------------------------------------------------------------
Nutrition
Ingredients
