1 tablespoon olive oil
8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 medium green peppers, cut into 1/2-inch pieces
2 cloves garlic, crushed with press
1 large onion, chopped
1 tablespoon paprika
2 cans (14 1/2-ounce) diced tomatoes
1 can (14- to 14 1/2-ounce) chicken broth
3 cups water
2 1/2 cups long-grain white rice
1 package (10-ounce) frozen peas
1 cup salad olives or coarsely chopped pimiento-stuffedolives
To reheat after thawing 24 hours: Conventional oven: Heat, loosely covered, at 350 degrees F 1 1/2 hours. Microwave oven: Not recommended; cooking is uneven and rice turns mushy.
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