Arroz Con Pollo

2 cups uncooked, long grained, white rice
4 and 1/2 cups of chicken broth. Note: I make mine from bouillon.
3 bayleaves
4 cloves of garlic, chopped well
1 medium onion, chopped well
1/2 large bell pepper, chopped well
1/2 of a snack box of raisins
1 tbsp of basil
2 tsp of paprika
1 tsp of oregano
2 tsp of ground cumin
a handful of green olives
a handful of capers
1 tsp of Bijol. This is a spice found in the Spanish section of your market.
A pinch of saffron. Trader Joes has a great price on saffron.
6 chicken thighs, skin removed
Cilantro for ganish

Preheat oven to 350 degrees.
Using an oven proof dutch oven, on top of the stove, or a pretty big cooking pot, brown the chicken thighs in either olive oil or canola oil. Season lightly with salt an pepper before browning. You don't want to cook them all the way through, just brown them, then set them aside.
In the same pan, minus the chicken, saute all of this stuff together.
3 bayleaves
4 cloves of garlic, chopped well
1 medium onion, chopped well
1/2 large bell pepper, chopped well
1/2 of a snack box of raisins. Yes raisins, don't leave this out...
1 tbsp of basil
2 tsp of paprika
1 tsp of oregano
2 tsp of ground cumin
a handful of green olives
a handful of capers
1 tsp of Bijol.
A pinch of saffron.
Once all of your veggies have browned and become translucent, add back into the pot, the rice and the chicken broth. Stir well, then add in the chicken thighs. Kind of wiggle them down into the wet mixture, so that they're partially submerged. Bring this to a low boil, then cover and transfer the pot to the oven for 1 hour. After 1 hour, remove from oven and enjoy. This is one of my family's favorites...

Number of Servings: 4

Recipe submitted by SparkPeople user RANDYW41.