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1
In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper.
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2
Hit the spice mix with a 3-count drizzle of oiljust enough to moistenand mash everything together with a fork to create a smooth paste.
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3
Rinse the chicken pieces and pat them dry.
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4
Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor.
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5
While the chicken is marinating, cook the chorizo.
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6
Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil.
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7
Toss in the chorizo and fry it until it renders its fat and gets crispy.
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8
Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
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9
Preheat the oven to 350F.
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10
Brown the chicken in the chorizo fat, skin side down.
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11
Depending on the pot youre using, you may have to do this in batches so you dont overcrowd things.
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12
When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side.
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13
This whole process should take about 15 minutes.
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14
Take the chicken out of the pan and set it aside.
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15
Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; saute until the vegetables are very soft and almost dissolved, about 10 minutes.
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16
Fold in the rice so the grains are well coated with all that flavor.
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17
Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock.
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18
Season with salt and pepper.
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19
Return the chorizo and chicken to the pan.
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20
Bring the mixture to a boil and let it simmer for 5 minutes.
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21
Cover and transfer the pot to the oven.
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22
Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
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23
In the last 5 minutes of cooking, fold in the olives.
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24
To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste.
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25
Garnish the Arroz con Pollo with Salsa Verde before serving.
