Arroz con Pollo

Ingredients

1. 1 tablespoon olive oil
2. 4 chicken thighs
3. 4 chicken drumsticks
4. 2 teaspoons salt
5. 1/2 teaspoon fresh-ground black pepper
6. 2 ounces smoked ham, cut into 1/4-inch dice
7. 1 small onion, chopped
8. 2 cloves garlic, minced
9. 1 red bell pepper, chopped
10. 1 green bell pepper, chopped
11. 1 3/4 cups canned tomatoes, drained and chopped
12. 1 tablespoon tomato paste
13. 2 cups canned low-sodium chicken broth or homemade stock
14. 1 cup rice, preferably long-grain
15. 2 tablespoons chopped fresh parsley

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
2. Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
3. Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.