Ingredients
Yield
6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
Ingredients
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons dried oregano, divided
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1 1/2 cups uncooked Arborio rice
1/2 cup diced ham
2 1/4 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup frozen petite green peas, thawed
1/2 cup chopped pimiento-stuffed green olives
Preparation
Preparation
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
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. Add broth and tomatoes; bring to a boil. 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. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.
