Arroz Con Pollo (Cuban Chicken)

This has tons of flavor!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  chicken drumsticks (skin left on or off)
• 6  chicken thighs (skin left on or off)
•  salt and pepper
• 1 -2  teaspoon dried oregano, divided
• 2  teaspoons  dried chili pepper flakes (or to taste)
• 2 -3  tablespoons  oil
• 2  tablespoons fresh lime juice
• 2  large onions, chopped
• 1  small green bell pepper, chopped
• 2  tablespoons  chopped fresh garlic
• 1 -2  teaspoon ground turmeric
• 3⁄4 teaspoon cumin
• 1 1⁄2 cups rice, uncooked
• 1  cup  diced cooked ham
• 2 1⁄4 cups chicken broth
• 1 (14 ounce) can diced tomatoes, undrained
• 1⁄2 cup frozen green pea, thawed
• 1  cup  chopped  pimento stuffed olive

Directions

1. Sprinkle chicken with salt and pepper, and 1 tsp oregano.
2. Heat oil in a large Dutch oven oven medium-high heat.
3. Season chicken pieces with salt and pepper.
4. Add in the chicken and brown on all sides.
5. Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
6. Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
7. Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
8. Stir in the rice and ham, cook 1 minute; increase heat to medium.
9. Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
10. Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
11. Season with salt and pepper to taste.
12. Stir in the peas; cover and cook for 3 minutes.
13. Remove from the heat; let stand uncovered for 5 minutes.
14. Sprinkle with olives.