Arroz con pollo: rice with chicken

Ingredients:

• 1 chicken weighing 1.3 - 1.8 kg, remove the skin and cut the carcass into 8 pieces
• 2 teaspoons of salt
• 1 teaspoon garlic powder
• 0.5 tsp dried cumin
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 tablespoons of vegetable oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1.5 tsp salt
• 1.5 cups long-grain rice
• 2 cloves of garlic, finely diced
• 1.5 cups lightly salted chicken broth
• 0.5 cup tomato sauce

Preparation:

1. In a 4-liter zip-lock plastic bag, combine salt, garlic powder, cumin, black pepper, and cayenne pepper. Distribute all spices evenly.
2. Pat the chicken dry with paper towels and place it in the bag with the spice mixture. Shake the bag to coat all the pieces well.
3. Heat vegetable oil in a 12-inch (30 cm) deep skillet over high heat, but don't let it smoke. Add the chicken and cook for about 6 minutes on each side. Transfer the chicken to a plate using tongs.
4. Add the onion, green pepper, red pepper, and 1/2 teaspoon of salt to the pan. Cook the vegetables over medium heat, stirring occasionally, until softened and fragrant, about 7 minutes. You can add olives and capers and fry until they are golden brown.
   
   Add the rice and garlic and cook until the rice begins to turn golden, about 1 minute.
5. Meanwhile, in a medium bowl, combine the broth, tomato sauce, and the remaining 1 teaspoon of salt. Add 1 1/4 cups of water and the broth mixture to the skillet and stir to coat the rice. Arrange the chicken in the rice, adding any juices from the bowl. Bring to a simmer. Reduce heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed, about 35 minutes. Let sit, covered, for about 10 minutes, then serve.