ARROZ CON POLLO WITH SALSA VERDE

Steps:

• Preheat oven to 350° F.
• Rinse the chicken pieces and pat dry.
• In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
• Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
• Fry the chorizo over medium heat until it is crispy and renders its fat.
• Remove the chorizo with a slotted spoon and drain on paper towels.
• Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
• Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
• Stir in the rice so the grains are well coated with the sofrito.
• Add the tomatoes and broth, season with salt and pepper.
• Return the chorizo and chicken to the pan.
• Bring the mixture to a boil and let simmer for 5 minutes.
• Cover and transfer pot to oven.
• Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
• Scatter the olives on top of the chicken and rice before serving.
• ---To prepare the Salsa Verde---.
• In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
• Garnish Arroz Con Pollo with Salsa Verde before serving.