2 tablespoons canola or olive oil
4 boned chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups hot water (faucet hot)
1 medium-sized garlic clove, minced
1 (10 oz) package yellow (saffron) rice mix
1/2 pound frozen peas (do not thaw)
2 roasted red bell peppers (from a jar), halved or quartered lengthwise
Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and pepper, and reserve.
Pour water into skillet, add garlic and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.
Taste for salt and pepper, adjust as needed, and serve.
Total Fat: 17g