Arroz Con Pollo

Ingredients
5-6 chicken drumsticks

2 tbsp extra virgin olive oil
2 tsp ground cumin, divided
Salt and pepper, to tate
1 brown onion, finely diced
2 garlic cloves, minced
1 green capsicum, finely diced
½ tsp dried oregano
¼ tsp ground turmeric
½ tsp ground coriander
½ tsp paprika
½ tsp chilli flakes
2 tbsp tomato paste
270g Nice Rice Long Grain Rice, rinsed and drained
470ml chicken stock
100g stuffed green olives, halved
2 bay leaves
100g peas
Handful coriander, finely chopped
Lemon wedges, to garnish

Method
1. Place the chicken in a large bowl and drizzle with 1 tablespoon of olive oil, 1 teaspoon of
cumin, and a pinch of salt and pepper. Toss to coat evenly.
2. In a heavy-based saucepan over medium-high heat, heat the remaining tablespoon of olive
oil. Once hot, add the chicken and cook until golden brown on both sides, about 2-3 minutes per
side. Remove the chicken from the pan and set it aside.
In the same pan, add the onion, garlic, and capsicum. Sauté for 2-3 minutes until softened, then
add the oregano, turmeric, ground coriander, paprika, chili, remaining teaspoon of cumin, and a
pinch of salt and pepper. Cook for another minute before stirring in the tomato paste and rice.
Cook for an additional 2-3 minutes.
3. Pour in the stock, add the olives, bay leaf, and peas. Nestle the chicken on top of the rice
mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or
until the chicken is cooked through, the liquid is absorbed, and the rice is fluffy. Garnish with
fresh coriander and lemon wedges before serving.

Serves 4