Ingredients

Ingredients:

1 whole chicken, cut in serving pieces

salt and fresh ground black pepper to taste

2 tbsp olive oil

1 onion, diced

1 tbsp cumin

2 tbsp smoked paprika

4 cloves garlic, sliced thin

1/3 cup sliced green olives

2 tbsp capers

1 tsp dried oregano

1/4 tsp cayenne pepper

1 red bell pepper, diced

1 green bell pepper, diced

2 tsp sugar

2 tsp kosher salt (or 1 1/2 tsp fine table salt)

1/4 cup tomato paste

2 cups white long grain rice

4 cups chicken broth

Preparation

  1. Season the chicken pieces with salt and pepper. Heat a little vegetable oil in a heavy stainless steel pan on high heat and brown the chicken pieces on all sides. Once the chicken is browned, pour in a half cup of water and turn the heat off. The residual heat will boil the water and deglaze the pan. Set aside.
  2. In a large dutch oven with a tight fitting lid, heat olive oil. Sweat onions in the pan for 5 minutes. Add the cumin, paprika, garlic, olives, capers, oregano, and cayenne. Fry this mixture for a couple of minutes.
  3. Add the green and red bell pepper, sugar, salt, and tomato paste. Fry this for 30 seconds to combine the flavors.
  4. Add the rice and the chicken broth. Cover the pot and bake in 350 deg F oven for 30 minutes.