Arroz Con Pollo (Tyler Florence) Modified

Ingredients:
3 lbs Chicken
4 Tbsp Olive Oil
Salt and Pepper (to taste)
4 Tsp Group Cumin
1 1/2 Tbsp Oregano
2 Tsp Paprika
1/2 Tsp Cayenne Pepper
1 Onion (chopped)
2 Cloves Garlic (minced)
1 Red Bell Pepper (chopped)
2 Bay Leaves
2 Cups Long Grain Rice
1 (15 oz) can diced tomatoes with liquid
2 cups low-sodium chicken broth
Jarred Jalapenos (optional garnish)

Directions:

1. Rinse the chicken pieces and pat dry. 
2. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
3. In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.  Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. 
4. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
5. Add the tomatoes and broth, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil on med to low heat and let simmer for 5 minutes. 
6.  Cover and transfer pot to oven. 
7. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the jalapenos on top of the chicken and rice before serving.