Arroz Con Pollo

• 2 tbsp vegetable oil
• 4 None chicken drumsticks
• 4 None chicken thighs
• 2 None large onions, chopped
• 1 clove garlic, minced
• 1/2 tsp smoky paprika
• 1/2 tsp dried oregano
• 1/4 tsp saffron
• 1 None medium green pepper, diced
• 2 slices bacon, diced
• 10.5 oz long-grain rice
• 3 cups chicken stock
• 3.5 oz sun-dried tomatoes
• 5.5 oz green olives

1. Heat a large Dutch oven over medium-high heat. Add oil. Season chicken then cook until golden brown on all sides. Set aside. Add onions, garlic, spices, pepper and bacon. Season. Cook, stirring, until onions are translucent. Add rice and stir to coat. Add chicken stock and sun-dried tomatoes. Bring to a boil then return chicken to pan. Simmer, covered, for 20 mins. Add olives, cover, and cook for another 5 mins.

vegetable oil, chicken drumsticks, chicken thighs, onions, clove garlic, paprika, oregano, saffron, green pepper, bacon, longgrain rice, chicken stock, tomatoes, green olives

Taken from recipes-plus.com/api/v2.0/recipes/23980 (may not work)