1 tablespoon olive oil
2 cups diced onion
4 medium garlic cloves, crushed
3/4 pound boneless, skinless chicken thighs
1/2 cup Valencia rice
1 1/2 cups fat-free, low-salt chicken broth
2 large tomatoes cut into eighths
1/2 cup sliced, canned roasted red pepper
1 cup fresh or frozen peas
1/4 teaspoon saffron strands
Salt and freshly ground black pepper, to taste
Heat the oil in large, nonstick skillet. Add the onion and saute 1 minute. Add the garlic and cook 1 minute. Add the chicken thighs and brown on all sides, about 2 minutes. Add the rice and saute 1 minute. Add the chicken broth, tomatoes, roasted red pepper, peas and saffron. Bring to a simmer and cook 15 minutes. Liquid should be absorbed and rice cooked through. Season to taste with the salt and pepper.
Makes 2 servings.