Arroz con Pollo

This is a really yummy dish that can also be enjoyed by the entire family. Although the traditional arroz con pollo typically calls for a whole chicken and beer, it can be adapted to be more "baby friendly."

2 lbs boneless, skinless chicken thighs, chopped in bite sized pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tomato, chopped
3 garlic cloves
1/2 C green peas
1 C rice
2-3C chicken broth
1/4 t saffron threads
Salt
Pepper
2 T olive oil

Heat olive oil in a large pot and brown chicken. Remove chicken and set aside on a paper towel. Using a mortar and pestle, crush garlic along with a dash of salt and pepper. Add green peppers, red peppers, onions, and garlic paste to the pot and cook until the vegetables are tender, approximately 5 minutes. Add chicken, rice, tomato, chicken broth, and saffron threads and bring to a boil. Reduce heat and let simmer until the rice is cooked through. Add chicken broth as needed. When the rice is almost cooked through, add the frozen peas and cook for an additional 5 minutes. Remove from heat and let stand for 10 minutes. Serve.