Courtesey of Cooking Light

Ingredients
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons dried oregano, divided
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1 1/2 cups uncooked Arborio rice
1/2 cup diced ham
2 1/4 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup frozen petite green peas, thawed
1/2 cup chopped pimiento-stuffed green olives

Preparation
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil.

Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.

Yield
6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)

Nutritional Information
CALORIES 469(20% from fat); FAT 10.2g (sat 2.3g,mono 3.7g,poly 2.8g); PROTEIN 34.6g; CHOLESTEROL 108mg; CALCIUM 75mg; SODIUM 797mg; FIBER 4.1g; IRON 3.1mg; CARBOHYDRATE 55.5g

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I just went with all thighs on this one.  I get the skinless-boneless ones, and then cut them in half so that they’re more manageable in my pot. I brown them (the first time, I overcooked it. The second – and, as usual, better – time, I let them sit until they released themselves from the bottom of the pot, and then flipped ‘em. But they continue cooking in the pot later, so I’m okay with them being a tad under-cooked at this point), and then follow everything else pretty much to a T.

The only difference? I don’t use Turmeric, and use, instead, a Goya seasoning packet (one and a half, actually). I use this one (the Sazon Goya), but because I can’t read Spanish, I just know that it has a picture of a chicken leg on the front, and also, it has achiote in it. It’s fantastic. I also add a little extra cumin. Because, hey, why not.

Lastly, I omit the olives and the ham.

And I have to tell you: It’s amazing. Seriously, seriously, amazing. It makes a ton, it’s delicious, and how do you not like chicken and rice. It does have a little heat to it, but even my tender pallete thinks it’s acceptable. People can spice it up as they see fit.

So this one’s definitely a winner.