RED RICE with CHICKEN

Red Rice with Chicken
Makes about 6 servings

3 tablespoons olive oil
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
¾ to 1 teaspoon cayenne (to taste)
1 teaspoon salt (or to taste)
3 large red bell peppers, seeded, cut in strips
1 large onion, cut in strips
8 large garlic cloves, chopped
1 tablespoon dried oregano leaves
1 tablespoon paprika
1 ½ cups long-grain white rice
2 cups (or a little more) chicken broth
2/3 cup tomato sauce
1 ½ cups frozen small peas, thawed

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with cayenne and salt. Add the chicken, bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and add more salt and cayenne if desired. Cook until the peas are heated through, about 3 minutes. Serve