Arroz con Pollo

Ingredients

• 1.5 cups arborio rice uncooked
• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 1.5 pounds skin-on chicken drumsticks 
• 1.5 pounds chicken thighs 
• 0.5 cup ham diced
• 2.3 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 0.8 teaspoon ground cumin 
• 1 teaspoon ground turmeric 
• 2 tablespoons juice of lime fresh
• 1 cup onion chopped
• 1.5 teaspoons oregano dried divided
• 0.5 cup peas green frozen thawed
• 0.5 cup pimiento-stuffed olives green chopped
• 0.5 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• dutch oven

Directions

1. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano.
2. Heat oil in Dutch oven over medium-high heat.
3. Add chicken; cook 8 minutes, browning on all sides.
4. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
5. 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.
6. Add broth and tomatoes; bring to a boil.
7. 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.
8. Remove from heat; let stand, uncovered, 5 minutes.
9. Sprinkle with olives.