1. Sprinkle chicken with salt and pepper, and 1 tsp oregano. 2. Heat oil in a large Dutch oven oven medium-high heat. 3. Season chicken pieces with salt and pepper. 4. Add in the chicken and brown on all sides. 5. Remove the chicken from the pan; drizzle with lime juice, cover; keep warm. 6. Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes). 7. Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly. 8. Stir in the rice and ham, cook 1 minute; increase heat to medium. 9. Add in the chicken broth and tomatoes (with the liquid); bring to a boil. 10. Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed. 11. Season with salt and pepper to taste. 12. Stir in the peas; cover and cook for 3 minutes. 13. Remove from the heat; let stand uncovered for 5 minutes. 14. Sprinkle with olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
