Mama’s Arroz con Pollo (Rice and Chicken)

Heat a 6-quart Dutch oven or deep pot (I use an extra deep, extra wide skillet with a lid).

With heat on medium, cook the bacon or ham, stirring frequently making sure not to burn it. When it’s cooked and crispy, push bacon off to the sides of the skillet (do not drain the grease). Add the extra virgin olive oil and butter.

Add green peppers, red peppers and onions and cook until the onions have cooked through (they will become translucent).

Stir in chicken, 2 tablespoons of the cilantro (reserve the rest for garnish), paprika, salt and pepper. Sear the chicken pieces until lightly browned.

Stir in tomato sauce and rice. Then add the chicken broth.

Cover with lid and simmer on medium-low for 30 minutes or until rice is cooked (when it’s fluffy, you’re done).

(OPTIONAL)
Turn off heat, stir in some frozen peas and cover for 5 minutes. The heat will defrost the peas while keeping their bright green color. I omit this due to my daughter’s new food allergies to peas.

Garnish with reserved cilantro and serve.