Arroz con Pollo
Servings: 2

2 teaspoon ground cumin seed
1/4 teaspoon turmeric (for color, optional)
1/4 teaspoon red pepper flakes
1 1/2 tablespoons olive or canola oil
2 skinned chicken breast halves or 2 skinned chicken thighs
1 medium onion -- diced
3 to 4 cloves garlic (to taste) -- minced
1 large green or red bell pepper, chopped
2 tablespoons capers -- drained
2/3 cup rice
1 (14-oz.) can chicken broth (College Inn low salt/fat free or Trader Joe's)
1/4 cup stuffed green olives -- roughly chopped
1 bay leaf
1/2 teaspoon salt
1/4 tsp freshly ground black pepper
1/3 teaspoon dried oregano or marjoram
Optional:
1 cup frozen peas
2 to 3 tablespoons fresh cilantro -- roughly chopped

Place 1/2 cup of olive oil in small pan and add the cumin, turmeric and hot pepper flakes. Heat on medium heat until hot but not boiling, then remove from heat and let steep for 30 minutes.

Place oil in heavy saucepan. Heat oil on high and place chicken pieces in pot and VERY lightly browned. Remove chicken from pot. Turn down heat.

Saute diced onions, garlic, and peppers in the flavored oil. Saute until soft and colored (do not burn garlic). Add capers and rice to the pot and cook, stirring for just about a minute.

Add chicken broth, olives, bay leaf and chicken pieces and mix. Cover and cook over medium-low heat until the rice is done. Taste for seasoning.

Add peas in last 4 minutes of cooking, and cilantro just before serving.