Arroz Con Pollo

1.4 cup olive oil
3.5-4.5 lb chicken, cut into cubes
Sea salt
Freshly ground pepper
2 medium onions, sliced thin
1 clove garlic, chopped
6 tomatoes, chopped
1 Serrano, cut in half
1/2 tsp. ground cumin
1/4 tsp. powdered saffron
4 cups chicken stock
2 cups rice


Heat the oil in a skillet. Season the chicken pieces with salt and pepper; then saute in the hot oil until golden. Remove to a flameproof casserole with a lid. In the same oil, saute the onions and garlic, and add to the chicken with the tomatoes, chile, cumin, saffron, and stock. Cover, and simmer gently for about 30 minutes.

In the oil remaining in the skillet, saute the rice until it has absorbed all the oil, taking care not to let it burn (add more oil if necessary). Add the rice to the chicken; cover, and continue cooking until the chicken is tender and the rice is cooked and quite dry - about 30 minutes.