Spicy Bomba Arroz Con Pollo

Ingredients:

• 1 Pasture Project Spicy Bomba spatchcock chicken cut in eights 
• 1/3 cup olive oil
• 4 shallots, peeled, thick sliced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 roma tomatoes diced
• ½ cup green pimento stuffed olives, rough chopped
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 2 cups long-grain white rice
• 4 cups chicken stock or water
• 1/2 cup chopped fresh cilantro

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over high heat. Add the chicken pieces skin side down and sear on each side for about 3 minutes per side or until browned. Remove chicken from pan and add the shallots, and garlic. Cook for 2-3 minutes until softened.
2. Add diced tomatoes, olives, and peas and cook for an additional 2 minutes. Add the tomato paste and cook for 1 more minute.
3. Place the rice in a fine sieve and rinse under cold water for 30 seconds and drain.
4. Stir the rice into the pot, coating it with the vegetable mixture.
5. Pour in the chicken stock, and season with salt and pepper. Bring to a simmer.
6. Nestle the chicken into the rice mixture and pour any juices into the pot from where the chicken was resting.
7. Cover the pot and turn the heat to low and simmer for about 30-40 minutes or until the chicken is cooked through and the rice is tender.
8. Once done, remove from the oven, fluff the rice with a fork, and sprinkle chopped cilantro on top.