Arroz Con Pollo

Ingredients

• 0.25 cups vegetable oil
• 1 whole chicken , 4 to 6 pound
• 1 onion , chopped
• 1 green bell pepper , chopped
• 2 cloves garlic , minced
• 2 cloves garlic
• 1 can stewed tomatoes , 14.5 ounce
• 1 cup rice
• 2 teaspoons salt , or to taste
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 1 bay leaf
• 2 cups chicken stock , or as needed to cover
• 1 cup green peas
• 0.5 cups sliced black olives
• 0.5 cups raisins
• 0.25 cups chopped pimento peppers

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.

3. 3

   Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

4. 4

   Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. 5

   Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.