Cuban Chicken and Rice

Ingredients

• 8 ounce tomato sauce canned
• 2 tablespoons canola oil 
• 4 pound meat from a rotisserie chicken cut into 8 pieces
• 1 tablespoon chile powder 
• 1 tablespoon cilantro leaves chopped
• 1 tablespoon garlic chopped
• 1  bell pepper green divided chopped
• 4 servings kosher salt and pepper black freshly ground
• 3 cups rice long grain
• 0.8 cup olives stuffed with pimentos, drained
• 1 medium onion yellow divided chopped

Equipment

• pot

Directions

1. Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side.
2. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes.
3. Add 4 cups water, tomato sauce, and olives and give it a stir.
4. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.)
5. Serve garnished with cilantro.