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.