Cuban Chicken and Rice

Ingredients

• 2 tablespoons canola oil
• 1 (4-pound) chicken, cut into 8 pieces
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, chopped, divided
• 1 green bell pepper, chopped, divided
• 1 tablespoon chopped garlic
• 1 tablespoon chile powder
• 3 cups long grain rice
• 1 (8-ounce) can tomato sauce
• 3/4 cup olives stuffed with pimentos, drained
• 1 tablespoon chopped cilantro

Method

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4–5 minutes per side. Remove chicken to a plate.
2. Add half the onions and half the green peppers to the pot (reserve the rest). Cook until softened, about 3 minutes, then add the garlic and chile powder; season with salt and pepper.
3. Stir in the rice and let it toast for 2 minutes.
4. Add 4 cups water, the tomato sauce, and the olives, and stir. Return the chicken to the pot.
5. Bring to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30–35 minutes.
6. Serve garnished with cilantro.