Arroz con Pollo

By jeaninemg

Ingredients

• 1 3-lb. whole chicken, cut into 10 serving pieces
• 4 T olive oil
• salt and papper
• 4 tsp. ground cumin
• 1 1/2 T. dried oregano
• 2 tsp. sweet paprika
• 1/2 tsp. cayenne pepper
• 2 dried chorizo sausages (about 1 1/4 lb) cut into 1" chunks
• 1 Spanish onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and chopped
• 2 bay leaves
• 2 C long grain white rice
• 1 15-oz. can diced tomatoes with liquid
• 3 C chicken broth, warmed
• 1 C pimiento -stuffed green olives

Preparation

Step 1

Preheat oven to 350 degrees.

Rinse and dry chicken. In small bowl, mix 2 T. oil, salt, pepper, cumin, oregano, paprika, and cayenne. Rub chicken with spice paste and refrigerate 20 minutes for flavor to develop.

In dutch oven, fry chorizo in 2 T. olive oil until crispy. Remove and drain. Brown chicken skin side down, on all sides. Make a sofrito by sautéing onion, garlic, bell pepper, and bay leaves. Stir in the rice until all grains are coated. Add tomatoes and broth. Return chorizo and chicken, and transfer to oven. Bake about 20 minutes. Scatter olives on top.