Arroz Con Pollo(Chicken And Rice Casserole) - cooking recipe

Ingredients

1 (3 1/2 lb.) chicken, cut into 10 serving pieces
1/2 tsp. ground cumin
2 Tbsp. olive oil
1/2 c. finely chopped onion
1 large green pepper, cored, seeded and cut into 1-inch pieces
1 1/2 c. canned crushed tomatoes
1/2 tsp. saffron threads
1 bay leaf
1 c. converted rice
1 Tbsp. drained capers
1 (9 oz.) pkg. frozen green peas
1 (6 1/2 oz.) can fancy pimentos, cut into 8-inch long strips
salt and freshly ground pepper to taste
2 tsp. chopped fresh oregano and 1 tsp. dried, crumbled
1 Tbsp. finely chopped garlic
1/4 lb. boneless smoked ham, cut into 1/4-inch cubes
4 ripe plum tomatoes, peeled and cut into small cubes
3 c. fresh or canned chicken broth
12 green olives, stuffed with pimentos
1/4 c. grated Parmesan cheese
4 Tbsp. coarsely chopped fresh coriander or parsley

Preparation

Preheat oven to 375\u00b0.
Season chicken with salt, pepper, cumin and oregano.
Heat oil in skillet over medium-high heat.
Add chicken pieces and brown on all sides.
Remove pieces to baking dish and set aside, keeping warm.