Arroz Con Pollo (cuban Chicken)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 chicken drumsticks (skin left on or off)
• 6 chicken thighs (skin left on or off)
• salt and pepper
• 1 -2 teaspoon dried oregano, divided
• 2 teaspoons dried chili pepper flakes (or to taste)
• 2 -3 tablespoons oil
• 2 tablespoons fresh lime juice
• 2 large onions, chopped
• 1 small green bell pepper, chopped
• 2 tablespoons chopped fresh garlic
• 1 -2 teaspoon ground turmeric
• 3/4 teaspoon cumin
• 1 1/2 cups rice, uncooked
• 1 cup diced cooked ham
• 2 1/4 cups chicken broth
• 1 (14 ounce) can diced tomatoes, undrained
• 1/2 cup frozen green pea, thawed
• 1 cup chopped pimento stuffed olive

Recipe

• 1 sprinkle chicken with salt and pepper, and 1 tsp oregano.
• 2 heat oil in a large dutch oven oven medium-high heat.
• 3 season chicken pieces with salt and pepper.
• 4 add in the chicken and brown on all sides.
• 5 remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
• 6 add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
• 7 stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
• 8 stir in the rice and ham, cook 1 minute; increase heat to medium.
• 9 add in the chicken broth and tomatoes (with the liquid); bring to a boil.
• 10 add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
• 11 season with salt and pepper to taste.
• 12 stir in the peas; cover and cook for 3 minutes.
• 13 remove from the heat; let stand uncovered for 5 minutes.
• 14 sprinkle with olives.