This dish has gone through several incarnations, but its origins were in a dish called Pollo Estofado. I liked this chicken and rice dish from my sister's ex, and made some changes for convenience and personal taste. He served rice on the side in addition to potatoes in the dish; I was looking to avoid carb overload so I threw out the potatoes, and decided the green bell peppers should go too. In the end, I browned the chicken with aromatics, then cooked the rice in the same saute pan -- the chicken ends up infusing the rice with its flavor. Frozen peas are stirred in at the end and warmed through, adding a bright green.
