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Arroz Con Pollo (Cuban Chicken)

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“This has tons of flavor!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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