This is a classic Puerto Rican dish I picked up when I was living in NYC. I serve it with a side salad composed of iceberg, cherry tomatoes, red onions and white wine vinaigrette to bring back memories of grad school.
8 chicken thighs or legs (or combo of the two)
2 c long grain white rice
15 oz chopped canned tomatoes
1 white onion
1 green or red bell pepper
6 cloves garlic
16 oz chicken stock
3 T dried oregano
1 T cumin
1/2 T tumeric
2 c frozen peas
Finely chop the onion. Heat 1 T oil (olive, canola, grapeseed, vegetable, all work) in a dutch oven or large skillet with lid. Add chopped onion. Saute over medium heat. Crush the garlic cloves into the onions and continue to saute. Add the chopped bell pepper and stir. When the onion is translucent but not brown, add the turmeric and cumin. Stir until you begin to smell the spices. Next, add the rice and saute for a minute. Add the canned tomatoes, broth, rice, peas and dried oregano. Stir. Add in 2 tsp salt and stir. Grind pepper into the pot.
Place the chicken into the pot. Sprinkle the chicken pieces with a little salt.
Cover the pot and simmer for 35 minutes. Check to see if the rice is done and the chicken is cooked through. Continue to cook over low, adding broth if necessary.
When chicken is 165 degrees, remove from heat.
Dice a bit of parsley and sprinkle for color if desired.