Arroz con Pollo a la Cubana

Ingredients

• 3 lbs chicken thighs and drumsticks
• 2 cups long-grain rice
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 1/4 cup dry white wine
• 1 tsp ground cumin
• 1 tsp saffron or achiote powder
• 1/2 cup frozen peas
• 1/4 cup pimentos, sliced
• 3 cups chicken stock
• 3 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. 1Season chicken pieces with salt and pepper, then brown in olive oil in a large pot; remove and set aside.
2. 2In the same pot, saute onion, bell pepper, and garlic until softened.
3. 3Stir in tomato sauce, wine, cumin, and saffron, cooking 2 minutes.
4. 4Return the chicken to the pot, add chicken stock, and bring to a boil.
5. 5Stir in the rice, reduce heat to low, cover, and simmer 20-25 minutes until rice is tender and chicken is cooked through.
6. 6Fold in peas and pimentos during the last 5 minutes.
7. 7Serve hot directly from the pot.

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