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chicken-and-pork-stew-with-jasmine-rice-and-sweet-peas

1. **Prepare the Rice:** - Rinse the rice under cold water until the water runs clear. - In a medium saucepan, combine the rice and 1 cup of chicken broth (or water). Bring to a boil. - Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside. 2. **Cook the Chicken:** - In a large skillet or pot, heat the olive oil over medium-high heat. - Season the chicken thigh with salt, black pepper, and paprika. - Add the chicken thigh to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. 3. **Prepare the Stew:** - In the same skillet, add the chopped onion and minced garlic (if using) and sauté until fragrant and the onion becomes translucent, about 2-3 minutes. - Add the can of stewed pork with bell peppers and carrots to the skillet. Stir to combine. - Add the cooked chicken thigh back to the skillet. If needed, add a little more chicken broth (or water) to create a stew-like consistency. Bring to a simmer. - Let the stew simmer for about 10 minutes to allow the flavors to meld together. 4. **Add Sweet Peas:** - Add the 1/2 can of sweet peas to the skillet. Stir to combine and cook for an additional 2-3 minutes until the peas are heated through. 5. **Serve:** - Fluff the cooked rice with a fork and divide it between serving plates. - Spoon the chicken and pork stew over the rice. - Serve hot and enjoy!

Ingredients