Arroz con Pollo

If any of you have ever made this dish you will notice right away that I forgot to add the peas! How could I possibly forget to add them? Who knows, but it's not the first time I've forgotten ingredients and more than likely won't be the last! I found this recipe over at For The Love Of Cooking (Pam's blog). I just love her food blog and she has some great pictures on there. Everything, and I mean everything she makes looks so delicious! Please check out her site if you are not familiar with it.

Well, my son made it through his first two days of the school year. I think he is a bit worried about math and how much more difficult it will get. I've already warned him that there is no help to be found at home! His dad and I are by no means math experts....I am being kind here. I was lucky to just pass math in school let alone do well. Luckily, if things get really difficult, my oldest son should be able to help him. He's the math person and Lord only knows where that came from! Anyhow here is the recipe for the delicious chicken! It's the first time I have made this dish from scratch and certainly won't be the last.

4 slices bacon, cooked and crumbled
4 chicken thighs with skin and bones
Paprika, to taste
Sea salt and fresh cracked pepper, to taste
Dried oregano, to taste
Garlic powder, to taste
Cumin, to taste
2 tsp olive oil
1 small sweet yellow onion, diced
4-5 baby bell peppers
4 cloves garlic, minced
1 15 oz can diced tomatoes
2 cups chicken broth
1 pinch saffron (I did not have this on hand)
1 cup rice
3 tbsp cilantro, chopped (divided)
1 cup frozen peas, thawed

Cook the bacon in a large Dutch oven. Once the bacon is cooked, drain on a paper towel and then crumble, set aside.

Season the chicken thighs with a bit of each seasoning, to taste. Cook the chicken thighs, skin side down first, for 4 minutes each side. Remove from pan and set aside on a plate.

Add the olive oil to the Dutch oven over medium heat, once hot add the onion, bell peppers and a bit of each seasoning to taste. Cook, stirring occasionally, until tender. Add the garlic then cook constantly for 60 seconds. Add the diced tomatoes, chicken broth, saffron, rice, crumbled bacon and half of the cilantro. Stir until mixed thoroughly, taste the broth and re-season if needed. Add the chicken in an even layer and simmer over medium low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn't stick to the bottom of the pan. Sprinkle the finished dish with the thawed peas and the remaining cilantro.