Arroz Con Pollo(Chicken And Rice Casserole)

• 1 (3 1/2 lb.) chicken, cut into 10 serving pieces
• 1/2 tsp. ground cumin
• 2 Tbsp. olive oil
• 1/2 c. finely chopped onion
• 1 large green pepper, cored, seeded and cut into 1-inch pieces
• 1 1/2 c. canned crushed tomatoes
• 1/2 tsp. saffron threads
• 1 bay leaf
• 1 c. converted rice
• 1 Tbsp. drained capers
• 1 (9 oz.) pkg. frozen green peas
• 1 (6 1/2 oz.) can fancy pimentos, cut into 8-inch long strips
• salt and freshly ground pepper to taste
• 2 tsp. chopped fresh oregano and 1 tsp. dried, crumbled
• 1 Tbsp. finely chopped garlic
• 1/4 lb. boneless smoked ham, cut into 1/4-inch cubes
• 4 ripe plum tomatoes, peeled and cut into small cubes
• 3 c. fresh or canned chicken broth
• 12 green olives, stuffed with pimentos
• 1/4 c. grated Parmesan cheese
• 4 Tbsp. coarsely chopped fresh coriander or parsley

1. Preheat oven to 375u0b0.
2. Season chicken with salt, pepper, cumin and oregano.
3. Heat oil in skillet over medium-high heat.
4. Add chicken pieces and brown on all sides.
5. Remove pieces to baking dish and set aside, keeping warm.

chicken, ground cumin, olive oil, onion, green pepper, tomatoes, saffron threads, bay leaf, rice, capers, frozen green peas, fancy pimentos, salt, oregano, garlic, boneless smoked ham, tomatoes, chicken broth, green olives, parmesan cheese, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898491 (may not work)