Heat a non-stick frying pan. Arrange the chicken, skin side down, in a single layer. Cook until the skins are lightly browned. Flip to brown the other side. Remove from the pan and cut into one-inch cubes. Save any juice that may come out of the meat.
Heat the cooking oil in a clean pan. Add the chopped onion and cook until nicely browned. Remove with a slotted spoon.
Take two tablespoons of the oil in which the onion was cooked. Pour into a large frying pan (a wok works best). Add the butter. Heat until the butter is melted and sizzling. Add the rice. Cook, stirring, to coat every grain with oil.
Push one half of the rice to the side. Scatter the chicken (with the juices, if any), peas, cashew nuts and browned onion bits on the well. Cover with rice.
Pour the broth into the pan. Cover and cook over medium heat for 20 to 25 minutes.
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