Arroz Con Pollo

Ingredients

• 1  bay leaf 
• 0.5 cup olives black sliced
• 14.5 ounce canned tomatoes canned
• 2 cloves garlic 
• 1  bell pepper green chopped
• 1 cup peas green
• 0.5 teaspoon ground pepper black
• 1  onion chopped
• 1 teaspoon oregano dried
• 0.3 cup pimento peppers chopped
• 0.5 cup raisins 
• 1 cup rice 
• 2 teaspoons salt to taste
• 0.3 cup vegetable oil 
• 4 pound meat from a rotisserie chicken whole cut into pieces

Equipment

• oven
• kitchen thermometer
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes.
3. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
4. Return chicken to the onion mixture.
5. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf.
6. Pour in enough chicken stock to cover all the ingredients.
7. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture.
9. Bake until warmed through, an additional 15 minutes.