2pkgsyellow riceregular size, any brand (I use Vigo brand)
In a large pan simmer olive oil and garlic until the garlic begins to pop. Add diced peppers and onions.
Saute peppers and onions until they are soft and the onions are translucent. Place chicken thighs on top of the peppers and onions and sprinkle with kosher salt. Cover and cook over medium/low heat until done.
FYI, the USDA recommends poultry reach at least 165 F to be safe, for chicken thighs I find they need to reach around 200 F to be thoroughly cooked.
While the chicken is cooking prepare the yellow rice according to the package directions.
NOTE: You will be combining the rice, chicken, peas, etc. in this pan so make sure it is large enough to accomodate. I lack spatial relations so the saucepan I use is never large enough and I always make a mess trying to combine it all. Don't be like me.
When the chicken is done, shred the meat apart using two forks. Add it to the yellow rice along with the frozen peas and the peppers and onions from the pan you cooked the chicken in. If you need to, strain the liquid from the peppers and onions using a slotted spoon before adding it to the rice.
Combine carefully. Remember, don't be like me.
Let sit for about 10 minutes to let the peas thaw and the flavors to meld.
Serve with sliced green olives on top. !Muy delicioso!