👨‍🍳 作り方

1. 1

   Season chicken pieces generously with salt and pepper.

   💡 プロのコツ: Ensure even seasoning for best flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides, working in batches if necessary. Remove chicken and set aside.

3. 3

   Add chopped onion and bell peppers to the pot. Sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in minced garlic and cook until fragrant, about 1 minute.

5. 5

   Add tomato paste, Sazón seasoning, cumin, and oregano. Cook, stirring, for 1-2 minutes until fragrant.

6. 6

   Return chicken to the pot. Pour in chicken broth and bring to a boil.

   💡 プロのコツ: Ensure chicken is mostly submerged in the liquid.
7. 7

   Stir in the rinsed rice and sliced olives. Season with salt and pepper to taste.

   💡 プロのコツ: Taste the broth and adjust seasoning before adding rice.
8. 8

   Bring the mixture back to a simmer, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking to trap steam.
9. 9

   Stir in frozen peas and let stand, covered, for 5 minutes to allow peas to heat through.

10. 10

    Fluff the rice with a fork and garnish with fresh cilantro before serving.

    💡 プロのコツ: Serve hot.