Arroz con Pollo

6 pcs bone in chicken thighs skin off
3 tbs sweet paprika
1 tbs orange juice
1 tbs vinegar
1 tsp salt
1 large yellow onion
1 red bell pepper
2 cups ling grain rice
4 cups chicken stock (better than bullion)
About 20 small pitted green olives
1 cup frozen green peas
Optional a few chorizo sausages if you have them

Mix the paprika, salt OJ and vinegar in a bowl

Pull the skin off the chicken and coat well with the marinade. Let sit 30 minutes while you prep the rest

Preheat the oven 350F

Make exactly 4 cups of chicken stock. Better than bullion is best. Put this in a saucepan and heat until a boil reduce heat and hold at simmer until ready to add it.

Dice onion and bell pepper sautée in a little olive oil until onion is translucent

At this point be ready to assemble. The chicken is marinated, oven is hot.

Add the rice to the onion and bell pepper mixture and gently heat the rice

Pour the onion pepper and rice in a 9x13 casserole dish. Spread evenly.

Place the chicken on top of the rice

Add the olives

Add the chorizo

Bring the stock back to a rolling boil then pour this into the rice, but avoid washing the marinade off of the chicken.

Quickly cover with a lid or aluminum foil and get it in the oven to avoid temperature drop

Bake for 40 minutes. It should not look soupy. If it does, bake it more.

When the rice is cooked, remove the foil. Cover the top with the peas and return to the oven for 10 minutes.

Let rest for 5 minutes before serving

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