Arroz con Pollo

Instructions

1. Using a small blender or immersion blender, combine the tomatoes, green chiles, onions, garlic, cilantro, cumin, allspice and salt. Process until smooth.

2. In an ovenproof pan with a lid, heat the oil over medium-high heat. Add the chicken and brown on both sides. Remove chicken from pan.

3. Add the purée to the pan and cook, stirring, until excess moisture is cooked out. Add the rice to the pan and stir to coat evenly. Add the stock and bring to a boil. Return the chicken to the pan along with any juices. Cover the pan and place in the oven.

4. Cook in a 350°F convection oven for approximately 20 minutes or until the rice is tender and most of the liquid is absorbed.

5. Remove the pan from the oven and let stand, covered, for 10 minutes. Garnish with olives, if using.