Arroz con Pollo Bites (Chicken and Rice)

Instructions

1. 1Cut the about 450 g of Chicken Thighs into 2.54 cm pieces. Place the chicken pieces in a bowl and season them with the 1 tsp of Salt and the 1/2 tsp of Black Pepper.
2. 2Heat the 2 tbsp of Olive Oil in a 30.48 cm skillet over medium-high heat, about 190°C. Add the seasoned chicken pieces and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
3. 3Add the 1/2 Onion (chopped), 1/2 Bell Pepper (chopped), and 3 cloves of Garlic (minced) to the skillet with the chicken. Cook, stirring, until the vegetables are softened, about 5-6 minutes.
4. 4Stir in the 2 tbsp of Tomato Paste and the 1/4 tsp of Saffron. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in the 2 cups of Chicken Broth and add the 1 cup of Long Grain Rice. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. 6Stir in the 1/2 cup of Peas. Cover the skillet again and let it sit off the heat for 5 minutes to allow the peas to warm through and the rice to finish steaming.
7. 7Using two spoons, form the mixture into small, bite-sized balls. Serve the Arroz con Pollo Bites warm.

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