Arroz Con Pollo

Arroz Con Pollo
Difficulty: Easy

Ingredients
8 chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1/2 tsp  salt 
1/4 tsp freshly ground black pepper 
1 1/2 tsp dried oregano, divided 
1 tbsp vegetable oil 
2 tbsp fresh lime juice 
1 cup chopped onion 
1/2 cup chopped green bell pepper 
2  garlic cloves, minced 
1 tsp  ground turmeric 
3/4 tsp  ground cumin 
1 1/2 cups  uncooked long grain rice
2 1/4 cups, less-sodium chicken broth 
1   (14.5-ounce) can whole tomatoes, undrained 
1/2 cup  frozen petite green peas, thawed 
3/4 cup pimiento-stuffed green olives

Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4