• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• 2 tsp Iberia Minced Garlic
• 1 tsp Iberia Onion Powder
• 1 tsp Iberia Oregano
• 2 cups Iberia Yellow Rice (uncooked)
• 1½ lbs bone-in or boneless chicken thighs (seasoned with salt & pepper
• 3¾ chicken broth
• For garnish Iberia Sweet Red Pimientos

1. Season chicken with salt, pepper, Iberia Onion Powder, and Iberia Oregano.

2. In a large pot or deep skillet, heat Iberia Organic Extra Virgin Olive Oil over medium heat.
Add chicken and brown on both sides (4–5 minutes per side). Remove and set aside.

3. In the same pot, sauté Iberia Minced Garlic for 30 seconds.
Add the Iberia Yellow Rice and stir to coat in oil and garlic.
Add chicken broth broth. Stir well and bring to a boil.

4. Return the browned chicken to the pot, placing the pieces evenly over the rice and peas.

5. Cover, reduce heat to low, and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.

6. Let rest for 5 minutes. Fluff rice and garnish with Iberia Sweet Red Pimentos or fresh herbs if desired.

7. Serve warm and enjoy!