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1
Rinse the chicken pieces under cool water, removing extra fat and any extra skin.
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2
Dont remove the skin completely, simply trim off any extra skin.
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3
Set chicken aside and pat dry.
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4
In a large frying pan (use one with a lidyoull need it later), heat the olive oil over medium high heat.
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5
While the oil is heating, in a small bowl mix together the salt, onion powder or granulated onion, garlic powder or granulated garlic, paprika, cumin, and black pepper.
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6
Sprinkle seasoning on both sides of each piece of chicken.
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7
You probably will not need all of the seasoning, so save the rest for another time.
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8
Put some flour in a shallow bowl.
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9
Dredge the seasoned chicken in the flour, then place chicken in the frying pan to brown on both sides.
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10
Turn chicken over once during the browning process.
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11
This process is only for browning the chicken, it doesnt have to be all the way done.
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12
The chicken will finish cooking with the rice.
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13
Remove chicken from pan and set aside.
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14
With heat on medium or medium-low, add the rice to the oil that remains in the pan.
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15
Cook and stir rice for about five minutes.
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16
Add the poblano, onion, and garlic.
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17
Cook, stirring as needed until the onions are tender.
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18
Add the diced tomatoes and stir.
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19
Cook for about 5 minutes to release some of the juices from the tomatoes.
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20
Pour the chicken stock into the rice mixture.
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21
Add the salt, ground cumin, turmeric or saffron threads, red pepper flakes, and chopped pimento-stuffed green Spanish olives.
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22
Stir gently to combine all of the ingredients.
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23
Place chicken pieces evenly over the rice mixture.
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24
Put a lid on the pan, cover and bring to a low simmer.
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25
Cook over low heat until the rice is done and the chicken has cooked through, about 30-40 minutes.
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26
If it looks as though the stock will be all used up before either the rice or the chicken has completed cooking, add a bit more liquid.
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27
Water or stock will be fine, maybe about 1/2 cup.
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28
When the chicken is done, the juices from the chicken should run clear and the internal temperature of the chicken should be 165 F. Then you are set!
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29
If desired, cilantro can be minced (amount per personal preference) and stirred into the rice prior to serving, or it can be used as a garnish.
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30
Lime wedges can be served on the side and the juice squeezed over the rice and chicken for added flavor.
