4-5 Ibs of boneless skinless chicken thighs
1 yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 garlic cloves, minced
2 tbsp parsley, minced
15 oz tomato sauce
1 cup of dry white wine
4 cups of short grain rice, Valencia
6 cups of chicken broth
2 tsp cumin
2 tsp oregano
2 tsp turmeric, annatto powder or bijol
1 bay leaf
Salt & pepper to taste

Dice chicken into bite sizes and season with salt & pepper. Sear on a pan on high heat until it has some color. Remove and sauté vegetables, parsley and garlic until soften. Add tomato sauce, dry white wine, broth, chicken and seasonings. Taste and adjust with salt & pepper. Bring to a boil & add washed rice. Cover & simmer for 15-20 min. Add green peas, roasted red peppers & parsley as garnish.

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