Arroz Con Pollo (Cuban Chicken) - cooking recipe

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

Preparation

Sprinkle chicken with salt and pepper, and 1 tsp oregano.
Heat oil in a large Dutch oven oven medium-high heat.
Season chicken pieces with salt and pepper.
Add in the chicken and brown on all sides.
Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
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).
Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
Stir in the rice and ham, cook 1 minute; increase heat to medium.
Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
Season with salt and pepper to taste.
Stir in the peas; cover and cook for 3 minutes.
Remove from the heat; let stand uncovered for 5 minutes.
Sprinkle with olives.