Arroz con Pollo

Ingredients:

Pollo -

1. 5 lb bone in chicken (legs/thighs or both)

1 tsp cumin powder

1 tsp corriander powder

1 tsp paprika

1 tsp chili powder

1 tsp garlic powder

1 gsp onion powder

1 tsp salt

1/2 tsp black pepper

3 tbs olive oil divided

Arroz

1 small onion diced

3 cloves garlic minced

1 bell pepper diced

1/2 tbs cumin

1/2 tbs corriander

1 tsp turmeric

1 tsp garlic powder

1 tsp oregano powder

1 tsp salt

1 tsp black pepper

Handful of cilantro

1. 5 cup basmati rice

1/2 cup frozen peas

1 cup tomato sauce

1.5 cup water

More cilantro and sliced olives to garnish

1. Mix all the chicken ingredients together and marinate in fridge for at least 1 hour.

2. Heat a dutch oven with remaining 1.5 tbs of olive oil and add chicken, skin side down if using thighs.

3. Cook 5 mins on each side and then set chicken aside.

4. Pot should have enough oil so add onions, garlic and bell pepper. Cook for 3 mins.

5. Add all the seasoning. Mix and cook for 2 mins. Add handful of chopped cilantro.

6. Add rice and peas. Then add tomato sauce and water. Mix well and bring to a simmer.

7. Nestle chicken on top. Lower heat and cover with lid. Let cook without uncovering for 25 mins.

8. Garnish with olives and more cilantro. Enjoy with a slice of lemon/lime.