Arroz Con Pollo

Credits

by Cooking Light

Ingredients

• 6 chicken drumsticks (about 1.5 pounds), skinned
• 6 chicken thighs (about 1.5 pounds), skinned
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 tsp dried oregano
• 1 tbs vegetable oil
• 2 tbs fresh lime juice
• 1 cup chopped onion
• 1/2 cup chopped gren bell pepper
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 3/4 tsp ground cumin
• 1.5 cups uncooked Arborio rice
• 1/2 cup diced ham
• 2.25 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup frozen petite green peas, thawed
• 1/2 cup chopped pimiento-stuffed green olives

Directions

Cuban chicken and rice comes in many variations; however, it always starts with sofrito, a sauteed mixture of onion, bell pepper, and agarlic. We use turmeric to color the rice yellow; other versions use annatto seeds or saffron.

1. Sprinkle chicken with salt, pepper and 1 tsp oregoano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.

2. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 tsp oregano, termieric, and cumin and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minutes. Increase heat to medium. Add broth and tomatoes; bring to boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.

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