Arros Con Pollo

• Yield
• 6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
• Ingredients
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried oregano, divided
• 1 tablespoon vegetable oil
• 2 tablespoons fresh lime juice
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground cumin
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup diced ham
• 2 1/4 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup frozen petite green peas, thawed
• 1/2 cup chopped pimiento-stuffed green olives
• Preparation

1. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. 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 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a 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.

thigh, ingredients, chicken, chicken, salt, freshly ground black pepper, oregano, vegetable oil, lime juice, onion, green bell pepper, garlic, ground turmeric, ground cumin, rice, ham, chicken broth, tomatoes, frozen petite green peas, green olives, preparation

Taken from www.epicurious.com/recipes/member/views/arros-con-pollo-50002346 (may not work)