SKILLET ARROZ CON POLLO

1 Tbsp. canola oil
6-8 boneless, skinless chicken thighs
1 medium onion, chopped fine
3 cloves garlic, minced 
1 (14.5) can petite diced tomatoes
2 Tbsp. tomato paste 
2 cups chicken broth 
1 cup long-grain rice
1 cup  frozen petite peas, thawed
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper


In a large skillet with lid, heat oil over medium-high heat. Season chicken with paprika, salt &  pepper. Cook the chicken, turning, until well browned, about 5 minutes per side. Remove chicken from the pan.

Reduce heat to medium-low. Add the onion and garlic to the skillet, stirring occasionally until the onion starts to soften, about 2 minutes. 

Add the tomatoes, tomato paste, broth, cumin, oregano, salt and pepper; bring to a simmer and then stir in the peas. Add rice stirring well to combine; bring to a light boil.  Reduce heat, add the chicken in an even layer on top of the rice mixture. Cover and simmer 20 minutes.