Cuban Chicken & Pineapple

INGREDIENTS

6 skinless chicken drumsticks
6 skinless chicken thighs
½ tsp salt
¼ tsp pepper
2 Tbsp fresh marjoram leaves, divided
1 Tbsp vegetable oil
3 Tbsp lime juice
1 cup chopped onion
½ cup chopped red bell pepper
2 garlic cloves, minced
1 tsp ground turmeric
¾ tsp ground cumin
1½ cups arborio rice
½ cup diced ham
2¼ cups chicken broth
1 (14½-oz) can diced tomatoes, undrained
½ cup frozen petite green peas, thawed
1 (20-oz) can pineapple chunks, drained

PREPARATION (Serves 6)
Season chicken with salt, pepper and 1 tablespoon of the marjoram. 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 tablespoon marjoram, 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.

Press chicken into the rice mixture. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas and pineapple chunks; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.