A one pan Mexican chicken and rice recipe that's big on flavor.
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with salt and pepper. Cook the chicken, turning, until well browned, about 10 minutes in all.
Remove chicken to a sheet pan and heat oven to broil.
Pour off all but 2 tablespoons of the fat from the frying pan.
Reduce the heat to moderately low. Add onion and bell peppers to the pan and cook stirring occasionally until tender. About 5 minutes. Add garlic to the pan and cook until fragrant. Add ham and cook for two minutes, stirring occasionally.
In the meantime, broil the chicken thighs, skin side up for about 1 - 1 1/2 minutes to further crisp the skin.
Add the tomatoes, tomato paste and broth, and bring to a simmer. Stir in the rice and add the chicken thighs, snuggling them into the rice mixture.
Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 25-30 minutes. Sprinkle with chopped cilantro and green olives.
Serve with lime wedges.
10 min Cook Time: 50 min Servings: Serves : 4 Source: foodandwine.com