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Ingredients
| 1 teaspoon(s) | Vegetable oil |
| 1 1⁄2 pound(s) | chicken thighs (boneless) skin removed |
| 1⁄4 teaspoon(s) | ground black pepper |
| 3⁄4 teaspoon(s) | salt |
| 1 medium | onion finely chopped |
| 1 medium | green pepper cut into 1-inch pieces |
| 1 | lemon |
| 1 1⁄2 cup(s) | regular long-grain white rice |
| 1 large | garlic crushed with press |
| 1⁄8 teaspoon(s) | ground red pepper |
| 1 package | sazon goya optional |
| 1 can(s) | (14 to 14 1/2 ounces) chicken broth |
| 1 1⁄4 cup(s) | water |
| 1 package(s) | (10 ounces) frozen peas |
| 1⁄3 cup(s) | drained salad olives, or chopped pimiento-stuffed olives,, or chopped pimiento-stuffed olives |
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