Arroz Con Pollo With Salsa Verde

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'tis the tale of yet another chicken who should have thought twice before she crossed the road.

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Steps

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Preheat oven to 350 f.

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Rinse the chicken pieces and pat dry.

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In a small bowl , blend 2 tablespoons oil , salt , pepper , cumin , oregano , paprika and cayenne.

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Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

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In a heavy , ovenproof casserole with lid , heat remaining 2 tablespoons oil.

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Fry the chorizo over medium heat until it is crispy and renders its fat.

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Remove the chorizo with a slotted spoon and drain on paper towels.

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Place the chicken in the pan , skin side down , and brown on all sides , about 10 minutes remove from pan and set aside.

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Make a sofrito by sauting the onion , garlic , bell pepper and bay leaves.

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Cooking until the vegetables are very soft and almost dissolved.

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Stir in the rice so the grains are well coated with the sofrito.

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Add the tomatoes and broth , season with salt and pepper.

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Return the chorizo and chicken to the pan.

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Bring the mixture to a boil and let simmer for 5 minutes.

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Cover a.

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Ingredients

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whole chickens, olive oil, salt & freshly ground black pepper, ground cumin, dried oregano, sweet paprika, cayenne pepper, chorizo sausage, spanish onion, garlic, red bell pepper, bay leaves, long grain white rice, diced tomatoes with juice, low sodium chicken broth, pimento stuffed olive, jalapeno pepper, fresh cilantro leaves, blanched almond, lime