Ingredients
2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces1/2 cup cubed fully cooked ham1/3 cup chopped onion1/3 cup julienned sweet red pepper1 tablespoon olive oil, divided1/2 cup uncooked arborio rice1/2 teaspoon ground turmeric1/2 teaspoon ground cumin1/2 teaspoon minced garlic1/8 teaspoon salt1 cup plus 2 tablespoons chicken broth3/4 cup frozen peas, thawed
Preparation
In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
