Arroz Con Pollo

Arroz Con Pollo - Rice With Chicken and Chorizo
The Rub: 1 TSP: Ground Cumin, Dried Oregano, Cayenne, Cinnamon 2 TSP: Paprika
S&P to taste, Canola Oil
The Meat:
1 whole Chicken (3lbs) cut into 10 pieces and rinsed Chorizo (1lbs) cut into 1" chunks
The Rice:
1 Spanish Onion, diced 2 garlic cloves (diced) 1 Red Bell Pepper, Chopped 2 bay leaves 2 cups long grain white Rice 1 28oz Can Whole Tomatoes (Hand crush) 1 Quart Chicken Stock
The Rub:
1. Mix dry ingredients.
2. Add enough Oil to moisten
3. Mash everything together and create a smooth Paste.
4. Rub the chicken with paste until covered and let stand for 20min.
The Meat:
Begin other steps while Chicken stands: *preheat oven to 350 (in a dutch oven)
1. Fry Chorizo in 1/2 count oil until fat renders and gets crispy.
2. Remove to paper towels leaving grease in pan.
3. Brown Chicken in chorizo fat skin side down.
4. Brown other side when skin no longer sticks to pan. (whole time cooking chicken +/- 15min.)
5. Remove chicken and let rest.
The Rice:
6. Add onion, garlic, bell pepper and bay leaves to pot. Saute until soft and almost dissolved (10min)
7. Add Rice and coat with vegie mix.
8. Add tomatoes and chicken stock
9. Bring to a boil and simmer for 5 min.
10. Cover and transfer to the oven.
11. Bake for 25 min or until Chicken is fully cooked and rice has absorbed all liquid.