Arroz Con Pollo (Chicken and rice casserole)

• 1 3 1/2-pound chicken, cut into 10 serving pieces
• Salt and freshly ground pepper to taste
• 1/2 teaspoon ground cumin
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 1 large green pepper, cored, seeded and cut into 1-inch pieces
• 1/4 pound boneless smoked ham, cut into 1/4-inch cubes
• 1 1/2 cups canned crushed tomatoes
• 4 ripe plum tomatoes, peeled and cut into small cubes
• 1/2 teaspoon saffron threads
• 1 bay leaf
• 3 cups fresh or canned chicken broth
• 1 cup converted rice
• 1 tablespoon drained capers
• 12 green olives stuffed with pimentos
• 1 9-ounce package frozen green peas
• 1/4 cup grated Parmesan cheese
• 1 6 1/2-ounce can fancy pimentos, cut into 8 long strips
• 4 tablespoons coarsely chopped fresh coriander or parsley

1. Preheat the oven to 375 degrees.
2. Season the chicken with salt, pepper, cumin and oregano.
3. Heat the oil in a skillet over medium-high heat.
4. Add the chicken pieces and brown on all sides.
5. Remove the pieces to a baking dish and set aside, keeping them warm.
6. Add the onion, garlic, green pepper and ham to the skillet.
7. Saute until vegetables are wilted.
8. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
9. Bring to a boil while scraping the bottom to loosen any sticking particles.
10. Add the rice, capers, olives and chicken.
11. Stir, cover tightly and put in the oven.
12. Bake 20 minutes.
13. Stir in the peas and the cheese.
14. Arrange the strips of pimento on top and bake 5 minutes more.
15. Remove and discard the bay leaf and serve sprinkled with coriander.

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

Taken from cooking.nytimes.com/recipes/2910 (may not work)