This is a very tasty meal. I love cooking Mexican food and recently have been on an Mexican food kick!
1/4 cup olive oil
2 chickens, cut up
1 teaspoon salt
Freshly ground pepper
1 cup prepared sofrito, see note
1/2 cup chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain white rice
6 cups chicken broth, as needed
2 large bottled roasted red peppers, cut in 1/4-inch strips
1. Heat oil in a Dutch oven over medium heat. Season chicken with half of the salt and pepper to taste. Place chicken pieces, in batches, skin-side down in the Dutch oven; cook, turning as needed, until well browned, about 10 minutes. Set side
2. Add sofrito and olives to pot. Season with remaining salt and pepper to taste. Raise heat to medium high; cook until liquid has evaporated. Stir in cumin, cloves and rice. Return chicken to pot. Pour in broth to cover rice by 1 inch. Heat to a boil; cook over high heat until liquid level reaches top of the rice, about 5 minutes. Reduce heat to low. Cover; cook until liquid is absorbed, rice is tender but firm and chicken is cooked through, 15-20 minutes. Fluff rice with fork. Garnish with roasted pepper strips.
Note: You can make sofrito (a mix of chopped onions, peppers, garlic, cilantro and tomatoes) or purchase a prepared version at Latin American food markets.
You can use a crock pot but use the Dutch Oven for cooking the chicken