Arroz Con Pollo

• 4 c. rice
• 2 1/2 qt. broth (chicken)
• 2 Tbsp. oil
• 1 head garlic, crushed
• 2 large onions, diced
• 2 Tbsp. oregano, crushed
• 1/2 tsp. cumin
• 2 green bell peppers, diced
• 1/4 c. pitted olives
• 4 Tbsp. capers
• 1 small can tomato paste
• 1 large chicken, cut
• 3 Tbsp. annato extracted in hot oil and strained (use the colored oil, discard the seed)

1. Heat oil in heavy skillet.
2. Add diced onion, crushed garlic, 2 tablespoons oregano, oil from annato, cumin, diced green pepper, 1/4 cup pitted olives and 4 tablespoons capers.
3. Saute until peppers and onions are cooked but not brown.
4. Add 1 can tomato paste and 1/2 cup chicken broth.
5. Stir and simmer for 10 minutes. Remove skin from chicken pieces.
6. Put chicken into the spicy sauce mixture and stir over medium heat for 10 minutes.
7. Remove chicken and set aside.
8. Add rice to the spicy sauce mixture and combine. Continue stirring constantly so that rice doesn't burn (for about 5 to 8 minutes).
9. Add the 2 1/2-quart chicken broth and stir to mix well.
10. Allow to cook undisturbed for 15 minutes, until the broth is dried.
11. When the broth has been absorbed, stir the rice.
12. Cover and simmer on low until done, about 10 minutes longer.
13. Serves about 8 people, more or less.

rice, broth, oil, garlic, onions, oregano, cumin, green bell peppers, olives, capers, tomato paste, chicken, annato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948977 (may not work)