Arroz con pollo

   
(colorful rice dish with chicken pieces and vegetables)  
   
Fry 12 medium sized chicken pieces in a generous amount of olive oil on both sides, until they change color.  
Remove chicken pieces from frying pan to a big cooking pot. Add 1 onion and 2 garlic cloves, finely chopped, to reminding oil in frying pan. When onion becomes translucent, add a few green and red chilies, according to taste, chopped finely, 1 tsp cumin powder, 1 tsp coriander powder, saute for another 2 minutes.  
Add one can of chopped tomatoes, stir, add contents of frying pan to the pot with the fried chicken pieces.  
       
Add sufficient water for the chicken pieces to be well covered. Add 1 stick cinnamon, a dash of clove, salt and freshly ground pepper. Bring to boil, simmer on low heat for app. 10 minutes. Add 3/4 cup of peas (frozen or fresh), 3/4 cup of red bell pepper chopped into small cubes. If you like, add 1/2 cup of carrots chopped into small cubes also. Add a good pinch of saffron. Simmer for about another 10 minutes, than add 3/4 cups of corn.(If you use fresh corn, I guess you could add it right along with the other vegetables. If canned corn, add now.)  
   
Now comes the slightly difficult part: judging the amount of liquid needed so the rice will turn out perfect. If you're used to cooking rice often, just go by your instincts, and add as much water as you feel will be needed. If you're less experienced, add enough water so the chicken pieces and vegetables are covered by about 1/2 inch. I can't give you an exact amount, as it depends on quality and age of rice.  
Adjust salt, then add about two cups of Basmati rice (washed or rinsed at least thrice in cold water, as mandatory) or other long grain rice. Bring to boil again, cover and simmer on low heat until rice is ready. Take away from heat, fluff rice carefully with a fork (don't stir it though) and leave to stand, covered, for a few minutes.  
   
Garnish: a handful of pitted black olives, if you like. Caution: black olives often are dyed with black food coloring, which is stupid, unnecessary and not good for your health. Make it a habit to always read the content information on food labels.(I do hope in your country of residence ingredients have to be listed). If more people would care, and avoid certain products, we'd have much less chemicals in our food.
   
If you want something more fancy looking, you could additionally garnish with quarters of boiled eggs, tomato and cucumber slices; and sprinkle dish with chopped coriander or parsley leaves. As always, use your imagination.  
 
Source: This is an adaption inspired by several Mexican recipes.