Arroz con Pollo with Olives

Not sure when I decided I love arroz con pollo, but I'm quite sure it had something to do with my dad. He often ordered it when we went to dinner at a Mexican place.  And it reminds me a lot Paella - which is another favorite.

Its not the most healthy of dishes it seems. Especially when you order it out. It's usually covered in bubbling cheese.

This version is made by Cooking Light and thus should be, theoretically, good for you. I managed to leave the ham out because I didn't buy any at the grocery store. But it was fine without it.

Oh and one more thing - turmeric stains.

Arroz con Pollo with Olives
Recipe from Cooking Light

Photo courtesy of Cooking Light

Serves 6

6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned

1/2 teaspoon salt           

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons dried oregano, divided

1 tablespoon vegetable oil

2 tablespoons fresh lime juice                

1 cup chopped onion

1/2 cup chopped green bell pepper

2 garlic cloves, minced

1 teaspoon ground turmeric

3/4 teaspoon ground cumin

1 1/2 cups uncooked Arborio rice

1/2 cup diced ham

2 1/4 cups fat-free, less-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup frozen petite green peas, thawed

1/2 cup chopped pimiento-stuffed green olives

 

Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.

 

Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender.

 

Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly.

 

Stir in rice and ham; cook 1 minute. Increase heat to medium.

 

Add broth and tomatoes; bring to a boil. Add chicken, nestling into the rice mixture.

 

Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.

 

Sprinkle with olives