Arroz con Pollo

Arroz con Pollo
Yield: 4-6 servings

2 lbs boneless chicken breasts
olive oil
Salt and pepper
4 teaspoons ground cumin
1.5 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper

1 Spanish onion, chopped
2 garlic cloves, minced
1 green pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (8-ounce) can tomato sauce
~3 cups chicken broth
1 tsp annato seeds, or some saffron, or some tumeric
1/2c pimento olives, sliced
1 cup frozen peas
Chopped cilantro

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy wide pan, heat remaining 2 tablespoons oil. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are soft. Stir in the rice so the grains are well coated with the sofrito.
Remove chicken skin, if there is any (will get rubbery).

Add the tomatoes and broth and yellow, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil and let simmer covered for about 15 minutes. Stir everything around a few times during this period. Add peas and cook another 10 minutes, or until done. Add olives and cilantro and serve.
Or cook in 350 oven for same time.